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  3. Brussels Sprout Pesto Pasta

Brussels Sprout Pesto Pasta

By Chloe MorganPublished: 16 December 2022
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preview for Brussel Sprout Pesto Pasta
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Bright green pesto pasta dishes are everywhere at the moment, and with Christmas around the corner, we wanted to give you a new way to jazz up the green gem that is Brussels sprouts. 

This recipe couldn't be easier - the only thing you need to boil is the pasta, so no need to worry about criss crossing your sprouts. Everything gets chucked into a blender and whipped into a fresh, bright green pesto that coats the pasta in a vibrant, herbaceous sauce.  

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Yields:
2 - 3
Prep Time:
6 mins
Cook Time:
10 mins
Total Time:
16 mins

Ingredients

For the pesto

  • 200 g

    Brussels sprouts, trimmed and halved  

  • 40 g

    basil

  • 20 g

    flat leaf parsley 

  • 2

    garlic cloves, peeled and sliced 

  • 60 g

    parmesan, grated 

  • juice of half a lemon 

  • 180 ml

    olive oil 

  • 40 g

    pinenuts, toasted 

  • 6

    pink peppercorns 

  • 1/4 tsp.

    salt 

  • 250 g

    pasta 

Directions

    1. Step 1In a blender or food processor, add the Brussels sprouts, basil, flat leaf parsley, garlic, Parmesan, lemon juice, olive oil, pine nuts, pink peppercorns and salt. Blitz until you have a smooth pesto, if you feel the pesto needs to be slightly looser simply add two more tablespoons of olive oil. Store in an airtight container for up to 2 weeks. 
    2. Step 2Cook your pasta per the packet instructions. 
    3. Step 3In a frying pan over medium heat, add half of the pesto to the pan, stir and warm through for 1-2 minutes, or until simmering and starting to sizzle. 
    4. Step 4Remove from heat and add cooked pasta along with 3tbsps of pasta water. Stir until throughly coated. 
    5. Step 5We served ours with an egg yolk and extra sprinkle of pink peppercorns to add richness, but it's just as yummy without. Enjoy! 
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