Wipe the old mushy, farty brussles sprouts memory from your minds and instead think of delicious, garlicky sprouts, caramelised in bubbling butter and tossed with blue cheese and chestnuts. Doesn’t that sound devine?!
- 60g butter
- 2tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 250g brussels sprouts, halved
- 1/2tsp dried chilli flakes
- 180g pack of cooked chestnuts, halved
- 200g dried pasta
- 150g blue cheese, crumbled
- salt and freshly ground black pepper
- Put a large pan of salted water on to boil.
- Heat the butter in a large, heavy bottomed frying pan, add the crushed garlic cloves then place the brussels sprouts in the pan, flat side down, in a single layer. Throw in some salt, pepper and the dried chilli flakes and allow to cook until the sprouts start to caramelise. Add in the chestnuts and sauté with the sprouts for a few minutes until the sprouts are cooked through and not too soft. Remove from the heat.
- When the water is at a rolling boil add in the dried pasta and cook according to the packet instructions.
- Reserve a cup of the pasta water before draining. Tip the pasta into the sprouts and add the crumbled blue cheese. Toss together over a high heat, adding in a little of the pasta water to loosen.
- Serve immediately with plenty of freshly ground black pepper.
- Category: Pasta
- Cuisine: British