Casarecce with Brussels Sprouts

Ingredients

• 1 Shallot
• 1 Garlic clove
• 200 g Brussels sprouts
• 15 g walnut kernels (1 tbsp)
• 2 sprigs Rosemary
• 200 g casarecce (Italian pasta variety)
• Salt
• 2 tbsp olive oil
• Pepper
• 2 tbsp white wine (or apple juice)
• 50 g block parmesan (30% fat in the whole product)

Instructions

1. 1.

   Peel shallot and garlic, finely dice the shallot, slice the garlic into thin rounds.

2. 2.

   Clean Brussels sprouts, remove outer leaves, cut the crowns into slices or separate the leaves.

3. 3.

   Coarsely chop walnuts. Wash rosemary, pat dry, pluck needles.

4. 4.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente.

5. 5.

   Meanwhile heat oil in a large skillet. Sauté shallot, garlic and rosemary needles for 3–4 minutes over medium heat until lightly browned. Add Brussels sprouts and cook for 5 minutes. Season with salt, pepper, add white wine and simmer for another 3 minutes.

6. 6.

   Drain pasta reserving some cooking water. Mix pasta with Brussels sprouts, pour in a little reserved water. Plate pasta, grate parmesan on top and sprinkle walnuts.