Brussels Sprout Pesto Pasta

Name: Brussels Sprout Pesto Pasta
Prep time: 6 min
Cook time: 10 min
Total time: 16 min
Yield: 2 - 3
Ingredients: 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

By Chloe MorganPublished: 16 December 2022

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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!