Make sure you allow the butter to cook until almost brown in colour and with a nutty scent and flavour.
|200g||Brussels sprouts, trimmed and halved|
|2 Tbsp||olive oil|
|2 cloves||garlic, peeled and crushed|
|350g||dried orecchiette pasta|
|100g||unsalted butter, diced|
|handful||parsley, mint and basil, roughly chopped|
|½||lemon, juice only|
|150g||chopped hazelnuts, toasted|
|3 Tbsp||grated parmesan|
|To taste||sea salt and freshly ground black pepper|
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- Preheat the oven to 180 ̊C.
- Toss the sprouts with 1 tablespoon of the olive oil, the thyme and garlic and arrange cut-side down on a baking sheet. Sprinkle with salt and pepper. Roast in the preheated oven for 18–20 minutes or until the sprouts are tender, depending on the size of the sprouts.
- Meanwhile, cook the pasta according to the package instructions. Drain, reserving a few tablespoons of the cooking water. Return the pasta to the pot.
- Put the butter in a large frying pan/skillet and place over a medium heat. Cook for 4–5 minutes until melted and the butter has turned a deep nut-brown colour, swirling the pan often. Season to taste. Add the mixed herbs, lemon juice and toasted hazelnuts.
- Add the sprouts, parmesan, a few tablespoons of the reserved pasta water and the burnt butter mixture to the pasta. Mix and serve in a large bowl.
Edited extract from
Sharing Food with Friends
by Kathy Kordalis, published by Ryland Peters & Small. Photography by Mowie Kay, distributed by
. RRP $39.99