FAR­FALLE AI CAVOLINI OLIO

Pasta is the ul­ti­mate crowd-pleaser. Again, sprouts take the stage… but you may find your­self per­suaded by their pair­ing with a favourite car­bo­hy­drate and a top­ping of parme­san cheese. Suc­cess is guar­an­teed if you can get your hands on an ex­tremely good e

Guru Magazine - - Food -

In­gre­di­ents

500g far­falle (bow-tie) pasta 75ml ex­tra vir­gin olive oil 2 cloves of gar­lic, crushed 1 chilli, crushed Salt and pep­per 250g Brus­sels sprouts, finely sliced Parme­san cheese shav­ings

Method

1. Bring a pan of salted wa­ter to the boil.

2. Drop in the pasta, stir­ring oc­ca­sion­ally.

3. In a large sauté pan, pour in half of the oil, add the gar­lic and chilli, and cook un­til golden. 4. Add the sprouts and cook for a fur­ther 3 min­utes, stir­ring con­stantly.

5. Drain the pasta and toss with the sauce.

6. Add the rest of the oil, check for taste, and serve im­me­di­ately, topped with the shav­ings of Parme­san cheese.

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