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

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

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  • 4
  • Easy
  • Meat-free Pescatarian
  • 10 minutes
  • 15 minutes
  • Leeuwenkuil Family Reserve White 2014


  • 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

Cooking Instructions

Preheat the oven to 180°C.

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.

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.

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.

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

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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