Pasta recipes Archives

Mediterranean

Chilli linguine with blistered tomatoes

20 minutes

Brinjal recipes

Leftover spaghetti frittata (with peas)

25 minutes

Italian recipes

Butternut pansotti in lemon butter sauce

10 minutes

Great value

Pork meatballs in tomato sauce

30 minutes

Five-ingredient recipes

Spaghetti aglio e olio

10 minutes

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

70 g Parmesan, grated
200 g butter
3 garlic cloves, finely chopped
1 lemon, zested and half juiced
150 g cooked Brussels sprouts
250 g tagliatelle, cooked al dente
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. Spread the Parmesan in a thick layer onto baking paper or onto a silicone baking mat and place on a baking tray. Place in the oven for 5 minutes until melted and slightly browned, then remove and set aside to cool.

3. Break into shards when cool and crispy. Heat the butter in a pan and melt until it begins to foam, then add the garlic, lemon zest and Brussels sprouts.

4. Swirl around the pan. When the butter starts to change colour to a dark brown, remove it from the heat – take care not not to burn it.

5. Add the cooked pasta and lemon juice to the pan, season and toss. Serve hot with the Parmesan shards.

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Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Ingredients

Method