Use up those leftover sprouts this Christmas with these tasty recipes (from Barilla)

Use up those leftover sprouts this Christmas with these tasty recipes Fusilli with Shaved Brussels Sprouts, Basil & Parmesan Medium difficulty Prep – 15 minutes Cooking – 10 minutes Serves […]

Use up those leftover sprouts this Christmas with these tasty recipes

Fusilli with Shaved Brussels Sprouts, Basil & Parmesan


Medium difficulty
Prep – 15 minutes
Cooking – 10 minutes
Serves 4
Ingredients:
1 box Barilla® Fusilli
3 tablespoons extra virgin olive oil
1 garlic clove, minced
250g Brussels sprouts, shaved
120ml dry White wine
1 tablespoon fresh basil, sliced thin
60g Parmigiano-Reggiano cheese, grated
Salt and black pepper to taste

Method:
1. Bring a large pot of water to a boil, cook pasta according to package directions
2. Meanwhile, in a pan sauté garlic with olive oil and just before it turns golden add the brussels sprouts and sauté over high heat for 2-3 minutes
3. Add wine and reduce quickly, season with salt and pepper
4. Drain pasta, reserving around 120ml of pasta-cooking water
5. Add pasta-cooking water to brussels sprouts mixture; toss mixture over high heat
6. Remove from the heat. Toss with cheese and top with basil

Barilla is available on shelf now at most major retailers. RRP £1.29 (excluding lasagne at £1.50).

Spaghetti with Brown Butter Brussels Sprouts, Sage & Romano Cheese


Easy difficulty
Prep – 15 minutes
Cooking – 15 minutes
Serves 4
Ingredients:
1 box Barilla® Spaghetti
4 tablespoons butter
450g Brussels sprouts
6 sage leaves
170g Parmigiano-Reggiano cheese, grated
1 tablespoon Italian parsley, chopped
Salt and black pepper to taste

Method:
1. Bring two pots of water to a boil
2. In one pot, boil the brussels sprouts for 8 minutes in salted water. Drain and cut in quarters
3. Place the butter in a pan over medium heat and cook until it turns slightly brown, then add sage and the brussels sprouts. Brown over high heat and season with pepper
4. In the second pot, cook the pasta according to the package directions. Then drain, reserving 120ml of the pasta’s cooking water
5. Toss pasta with the brussels sprouts and cooking water. Finish with parsley and cheese before serving

Barilla is available on shelf now at most major retailers. RRP £1.29 (excluding lasagne at £1.50).

Penne with Basilico, Brussels Sprouts, Mushrooms & Romano Cheese


Medium difficulty
Prep – 10 minutes
Cooking – 15 minutes
Serves 7
Ingredients:
1 box Barilla® Penne
1 jar Barilla® Basilico Sauce
2 tablespoons extra virgin olive oil
1 clove garlic
450g Brussels Sprout, quartered
150g Mushrooms, chopped
170g Romano cheese, grated
1 tablespoon parsley
130ml cup water
Salt and black pepper to taste

Method:
1. Bring a large pot of water to a boil
2. In a large pan, sauté the garlic in olive oil until it is light yellow in colour – about 1 minute
3. Add the quartered brussels sprouts and sear on all sides
4. Add chopped mushrooms and sauté for 2-3 minutes, then season with salt and pepper
5. Add the sauce and water, bring to a simmer
6. Cook pasta according to package directions, drain and toss with sauce
7. Toss with cheese and parsley to finish

Barilla is available on shelf now at most major retailers. RRP £1.29 (excluding lasagne at £1.50).

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