Brussels sprouts, sage and pasta
Time: 20 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
2 handfuls Brussel sprouts,
6 sage leaves, fresh
4 garlic cloves
250ml double cream,
250g Pancetta.
Olive oil Salt, black pepper
Parmesan
Utensils:
A knife
A chopping board
A saucepan
A grater
Swap the double cream with ricotta to change the creamy texture.
Step-by-step recipe:
Clean the Brussels sprouts and remove the damaged leaves.
Boil them until soft in a pot of boiling water.
Cook the pasta in a saucepan of boiling water with salt.
In a frying pan on a medium heat, drizzle some olive oil and put the cut garlic with salt, black pepper and sage.
Cube the pancetta and put in the frying pan. Let it cook for 3-4 minutes.
Pour the double cream and combine.
Drain the pasta and add them to the sage sauce. Repeat the action with the Brussels sprouts.
Serve hot with some grated parmesan on top.
Check out the video tutorial and more on our Instagram
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Check out the video tutorial and more on our Instagram |
