Recipe: Brussels sprouts lemony pasta - The Derbyshire Benevolent Trust

Each month we highlight the best of British seasonal produce in a delicious recipe for you to make at home, with this month’s star being the humble Brussels sprout.

Hated by many thanks to overboiling and bitterness, we are going to show you that this mini brassica is a tasty addition to any meal when cooked in the right way. As a cruciferous veg, they are rich in vitamin C, vitamin A, folate, calcium and iron and diets that are high in crunchy veg can help to protect against cancer, high blood pressure, high cholesterol, heart disease, and diabetes.

As well as being delicious in its own right, this recipe is a great way to use up any leftovers from a roast and tastes especially luxurious if you add bacon lardons and chestnuts into the mix. But remember – they’re not just for Christmas dinner – Brussels sprouts are at their best from December to February and if you’re harvesting them from your allotment, don’t forget that you can eat the leaves at the top of the stalk too.

Brussels sprouts lemony pasta

Serves 2

Equipment you will need for this recipe:

Knife and chopping board
Box grater
Frying pan
Saucepan

Ingredients:

160g pasta (we used penne but you can use whatever pasta you already have in)

300g Brussels sprouts

Salt

Juice from half a lemon

Hard cheese (we used parmesan but any hard white cheese will work)

Optional extras:

Bacon lardons

Chestnuts

Method:

Begin by boiling a saucepan of salted water ready to cook your pasta, as per the instructions on the packet.

Prepare the sprouts by washing them then slicing the hard bottoms off and removing the first two or three outer layers of leaves. Then place the sprout on its flat surface and slice so it creates thin discs of a width of 2-3mm. When all the sprouts are prepared, give them a good shake so the leaves loosen up slightly.

Whilst the pasta is cooking, heat up the frying pan. If you are adding bacon lardons to the recipe, add those to the frying pan first and cook until the fat starts to render down before adding the sprouts. If adding chestnuts, ensure they are chopped into 1cm sized pieces and add these at the same time as the sprouts.

Add the sprouts to the frying pan with a small splash of pasta water – just enough to ensure that the sprouts look glossy and don’t stick to the pan. Keep stirring until the leaves begin to soften and brown then take off the heat.

Drain the pasta and combine with the cooked sprouts and the juice of half a lemon. Grate over a sprinkling of cheese and serve immediately.

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