Name: Fettuccine with Brussels sprouts, pecorino and garlic
Yield: 4
Ingredients: 400 gm dried fettuccine; 60 ml olive oil (¼ cup); 3 garlic cloves, thinly sliced; 12 Brussels sprouts, halved, leaves separated; To serve: finely grated pecorino and parmesan; For drizzling: extra-virgin olive oil

Ingredients

400 gm dried fettuccine

60 ml olive oil (¼ cup)

3 garlic cloves, thinly sliced

12 Brussels sprouts, halved, leaves separated

To serve: finely grated pecorino and parmesan

For drizzling: extra-virgin olive oil

Method

Main

1.Cook pasta in boiling salted water until al dente (10-12 minutes). Drain (reserve a little pasta water), return pasta to pan, set aside.

2.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.