ORECCHIETTE WITH CHILLI SPROUTS

FEEDS 2

• 100g Brussels sprouts, trimmed and quartered

• 2 tbsp olive oil

• 1 garlic clove, chopped

• 1 red chilli, chopped

• 300g orecchiette

• Pecorino shavings, to serve

• Squeeze of lemon juice

METHOD

Sauté the sprouts on a mediumhigh heat with the olive oil, garlic and chilli until charred. Bring a pot of water to the boil, adding a pinch of salt. Cook the orecchiette until al dente and drain, saving a splash of the water. Combine the sprouts and pasta, top with pecorino, black pepper and lemon juice, then stir in the saved water to make a sauce.