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Lemony smashed sprouts with pasta
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By Elly Curshen
Pasta with loads of green veg is one of my all-time favourite meals. Here, fresh tortelloni and leftover cooked sprouts get together for a quick, delicious dinner.
500g cooked (steamed or boiled) Brussels sprouts, chilled
2 tbsp olive oil
1 tsp garlic granules
6 heaped tbsp finely grated Parmigiano Reggiano, plus extra to serve
300g pack spinach and ricotta tortelloni (or use your favourite pasta)
40g unsalted butter
1 unwaxed lemon, zest of all and juice of ½
40g hazelnuts, toasted in a dry pan (or use mixed nuts, almonds or pine nuts)
½ tsp Cooks’ Ingredients Pul Biber (or mild chilli flakes)
1 Bring a large pan of water up to the boil. Preheat the oven to 230ºC, gas mark 8, and line a large baking tray with parchment. Blot dry the sprouts with a clean cloth, then toss with the oil and garlic granules; season. Spread them out on the prepared baking tray. Use a potato masher to squash them into flat patties.
2 Carefully spoon a little pile of the grated cheese onto the top of each of the squashed sprouts. Bake in the centre of the oven for 15 minutes. The cheese will turn a deep golden brown and the edges of the sprouts will become delicious and crispy.
3 Meanwhile, cook the pasta according to pack instructions. At the same time, melt the butter in a small pan and cook over a low heat, swirling regularly, until it turns brown and smells nutty. Drain the pasta and take the cheesy sprouts out of the oven. Sprinkle the lemon zest all over the sprouts.
4 Tip the pasta into a mixing bowl with the browned butter, crispy sprouts and lemon zest, and the lemon juice. Toss to combine; divide between warm bowls. Roughly chop the hazelnuts and sprinkle them over the sprouts along with the pul biber and a little extra cheese.
Typical values per serving:
This recipe was first published in November 2021.