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🍽️ Casarecce Pasta with Brussels Sprouts

632 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 200 g Brussels sprouts
• 15 g walnut kernels (1 tbsp)
• 2 sprigs rosemary
• 200 g casarecce (Italian pasta shape)
• salt
• 2 tbsp olive oil
• pepper
• 2 tbsp white wine (or apple juice)
• 50 g parmesan block (30% fat in dry matter)

Instructions

1. 1. Peel the shallot and the garlic clove.
2. 2. Dice the shallot into very small cubes.
3. 3. Slice the garlic thinly.
4. 4. Remove the outer leaves from the Brussels sprouts.
5. 5. Slice the small cabbages into thin strips.
6. 6. Roughly chop the walnuts.
7. 7. Wash the rosemary.
8. 8. Shake the rosemary dry.
9. 9. Pluck the rosemary needles from the stems.
10. 10. Cook the pasta in plenty of salted water.
11. 11. Cook the pasta for the time stated on the package.
12. 12. Cook the pasta until it is al dente.
13. 13. Heat oil in a large pan.
14. 14. Sauté the shallot, garlic, and rosemary needles, stirring.
15. 15. Sauté the shallot, garlic, and rosemary needles for 3 to 4 minutes over medium heat.
16. 16. Sauté the shallot, garlic, and rosemary needles until they take on a slight color.
17. 17. Add the Brussels sprouts to the pan.
18. 18. Cook the Brussels sprouts for another 5 minutes.
19. 19. Season everything with salt and pepper.
20. 20. Add white wine.
21. 21. Let the mixture simmer for 3 more minutes.
22. 22. Drain the pasta.
23. 23. Reserve some of the cooking water.
24. 24. Toss the pasta with the Brussels sprouts.
25. 25. Add a little pasta water.
26. 26. Serve the pasta.
27. 27. Grate Parmesan over it.
28. 28. Sprinkle with walnuts.

Nutrition per serving

• kcal: 632
• Protein: 27 g · Fett/Fat: 23 g · Carbs: 75 g