Fettuccine with Brussels sprouts, pecorino and garlic

AT A GLANCE

  • Serves 4 people

  • 400 gm dried fettuccine
  • 60 ml (ΒΌ cup) olive oil
  • 3 garlic cloves, thinly sliced
  • 12 Brussels sprouts, halved, leaves separated
  • To serve: finely grated pecorino and parmesan
  • For drizzling: extra-virgin olive oil
01   Cook pasta in boiling salted water until al dente (10-12 minutes). Drain (reserve a little pasta water), return pasta to pan, set aside.
02   Meanwhile, heat olive oil in a large frying pan over medium-high heat, add garlic and Brussels sprouts, stir occasionally until starting to turn golden (1-2 minutes). Add reserved pasta water, cook until sprouts are wilted (1-2 minutes). Add to pasta, toss to combine. Season with freshly ground black pepper, top with cheeses, drizzle with extra-virgin olive oil and serve.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

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