Penne with lemony pan-fried leeks, Brussels sprouts, burnt butter and Parmesan
Ingredients
- 270g butter
- 4 leeks, finely sliced
- 300g Brussels sprouts, some halved
- and others quartered
- zest and juice of 1 lemon
- 300g penne pasta, cooked according
- to packet instructions
- 50g pine nuts, toasted
- salt and freshly ground black
- pepper, to taste
- grated Parmesan, to serve
- lemon wedges, to serve.
Instructions
1
Add 250g of the butter to a small pot and heat over medium heat, until the butter is nutty in aroma and caramel in colour, about 5 minutes. Remove from heat and set aside.
2
Add the remaining 20g butter to a pan and heat over medium heat until melted. Add the sliced leeks and fry until soft, about 5 minutes. Toss in the Brussels sprouts and cook, 5 minutes. Add the lemon zest and juice and toss the leek mixture and burnt butter with the cooked pasta. Stir through the toasted pine nuts and season to taste.
3
Serve the pasta in bowls, topped with grated Parmesan and a side of lemon wedges, for squeezing.
