Penne with lemony pan-fried leeks, Brussels sprouts, burnt butter and Parmesan
- 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.
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.
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.
Serve the pasta in bowls, topped with grated Parmesan and a side of lemon wedges, for squeezing.