• Penne with lemony pan-fried leeks, Brussels sprouts, burnt butter and Parmesan

    Serves: 4
    Cooking Time: 30 mins

    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.

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