- pastes - 360 Grams
- Salt and freshly ground black pepper - To taste
- pine nuts - 90 Grams (cups)
- of Brussels sprouts - 750 Grams
- butter, olive oil or fat from bacon - 1-2 st. spoons
- garlic - 4 teeth
- red pepper flakes - 1/2 teaspoons
- water - 1/4 cup
- lemon, juice - 1 piece
- Parmesan cheese - 60 Grams (1 cup)
1. In a large saucepan bring the water to a boil over high heat. When the water boils, add 1 tablespoon of salt and paste. Cook according to the instructions on the package. Drain the water, reserving about 1 cup of liquid. Grate the Parmesan cheese. Heat the frying pan with non-stick coating on medium heat. Add pine nuts and cook, stirring, until the appearance of flavor, 1-2 minutes. Pour the nuts into a small bowl and set aside. 2. Add oil or fat to the frying pan and heat it over medium heat. Add Brussels sprouts and a large pinch of salt. Cook without stirring, for 2 minutes. Stir and cook for 6 minutes. Throw the cabbage to the edges of the pan, add chopped garlic and red pepper flakes into the center. Fry, stirring constantly, until the appearance of flavor, about 30 seconds. Stir with Brussels sprouts and put in a bowl. 3. Add water to the frying pan, cover and cook for 2 minutes. Remove the lid, scrape off the remaining fat and allow the liquid to evaporate. Add the pasta, Brussels sprouts with garlic, lemon juice and a cup of pasta. Heat with constant stirring, sprinkle with grated Parmesan. Add more liquid if necessary. Add salt and pepper to taste, if necessary. Immediately submit.
Servings: 4