Can you believe it’s the last day of winter? Yay! When there is still a chill in the air but you’re craving spring, this is the perfect solution. The warming comfort of pasta with a fresh and light pesto and brussel sauce will make you want to do an Irish jig… Oh wait, that was 2 days ago. 🍀
Serve this as a side or a main course alongside some grilled chicken or sausages.
Serves 4-6
Ingredients:
Pesto:
2 cups basil
1/4 cup olive oil
1/4 cup pine nuts
1 garlic clove
1/2 cup parmesan
Juice from 1/2 a lemon
Salt and pepper to taste
Pasta:
500 g orecchiette pasta
2 tbsp olive oil
1/2 lb brussel sprouts, thinly sliced
1 medium leek, thinly sliced
2 small garlic cloves, minced
1/4 tsp salt and pepper
2 tbsp heavy cream
Juice from 1/2 a lemon
Zest from 1 lemon
Parmesan to serve, grated
Directions:
In a food processor, add pesto ingredients and blend until smooth.
Scoop out 1/2 cup pesto and set aside. Save remaining pesto for another day.
Clean out food processor and use to thinly slice brussels and the leek.
Meanwhile, bring a large pot of salted water to boil.
In a large sauté pan, add olive oil, brussels, leeks, garlic, and sauté on medium-high heat until tender. Season with salt and pepper.
Add pasta to boiling water and cook until desired tenderness.
Drain pasta and add it back to the pot.
Add 1/2 cup pesto, 2 tbsp heavy cream, and mix. Stir in brussel and leek mixture to pasta. Add lemon juice and stir to combine.
Top with lemon zest and grated Parmesan cheese.
Enjoy!! xx2DA
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