Paccheri with Brussels Sprouts, Parmesan and Peas (v)

Super-quick and easy to make, this is a good pasta for a crowd. If you can’t find paccheri pasta, rigatoni or penne also work well.

2 tablespoons extra virgin olive oil, plus extra to serve

6 brussels sprouts, thinly sliced

¼ cup white wine 3 cloves garlic, thinly sliced 2 cups frozen peas, thawed zest and juice of 1 lemon

500 paccheri grams pasta dried

50 grams butter sea salt and ground pepper 1 cup shaved parmesan

thinly sliced mint leaves, to serve

Heat the oil in a large pan over a medium heat. Add the sprouts and sauté for a couple of minutes. Add the wine and garlic and cook for 10 minutes. Stir through the peas and lemon zest then remove from the heat.

Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente. Drain, reserving about ½ cup of the cooking water.

Return the brussels sprouts mixture to the heat and add the pasta, cooking water, lemon juice and butter. Season well with salt and pepper then top with parmesan, mint and a drizzle of extra virgin olive oil. SERVES 4-6