Tuesday, 10 February 2015

Brussels and pancetta pasta

I've written about my love of Brussel sprouts before and here I am doing it again.  Tonight they were supposed to go into a salad but the carb monster paid a visit after yoga and so they found their way into a bowl of pasta instead.  You'll note this is not exactly a vegetarian or fat free recipe, but it was delicious.

It went like this:

Small packet brussel sprouts, trimmed and sliced up
packet pancetta bits
lemon wedge
few flakes parmesan
Some kind of brown pasta (I used brown rice pasta, it's lovely.)
garlic infused olive oil because I was also trying to watch Broadchurch and didn't want to faff about chopping garlic in the break!

It  was easy peasy.

Cook pasta as per packet and while that's doing fry the pancetta.  As they start to brown, add the sliced sprouts and drizzle over some of the garlic olive oil - if you're actually using real garlic just chop that up and add it with the pancetta.

When the sprouts have softened and everything is all mingling together nicely and the pasta has cooked, drain the pasta and add it to the bacony sprouty pan (not the other way round or you lose all the lovely flavours and stuff).

Squeeze over the juice from one wedge of lemon, crack over some black pepper, crumble on some parmesan and enjoy!

A super yum way to get your sprouts!

No comments:

Post a Comment