Brussels Sprout Pasta
Rosenkohl-Pasta: one portion of the pasta provides approximately 70% of the daily requirement for Vitamin C and half of the required amount of Vitamin E.
Ingredients
- 300 g Brussels sprouts
- 0.5 bunch flat parsley
- 30 g almond kernels
- 30 g Parmesan cheese (1 piece)
- 100 ml classic vegetable broth
- 2 tbsp olive oil (20 ml)
- Salt
- Pepper
- 100 g band noodles
- 0.5 lemon
- 1 tbsp small capers (jar)
Instructions
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1.
Clean, wash, and drain the Brussels sprouts.
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2.
Wash, dry, and pluck the parsley leaves.
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3.
Roughly chop the almonds and toast them in a pan without fat until fragrant.
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4.
Grate the Parmesan cheese.
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5.
Combine the almonds and parsley in a tall container. Grind with an immersion blender, gradually adding broth and 1 tbsp of oil until a paste is formed. Stir in Parmesan, salt, and pepper.
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6.
Heat the remaining oil in a non-stick pan. Quarter the Brussels sprouts and sauté or lightly fry for about 10 minutes over medium heat, stirring frequently.
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7.
Meanwhile, cook the noodles in plenty of boiling salted water according to package instructions. Squeeze the lemon and season the Brussels sprouts with lemon juice. Mix in capers and season with salt and pepper.
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8.
Drain the noodles in a sieve, reserving 1-2 tbsp of pasta water and stirring it into the parsley pesto. Mix the noodles with the pesto and Brussels sprouts. Serve the Brussels Sprout Pasta on plates.
