Ingredients
250g/9oz brussels sprouts
2 tbsp olive oil
150g/5½oz shallots, thinly sliced
12 fresh sage leaves, sliced
4 garlic cloves, sliced
4 tinned plum tomatoes, finely chopped
1 orange, finely grated zest only
1 tbsp pine nuts, lightly toasted
salt and freshly ground black pepper
450g/1lb fresh tagliolini
55g/2oz butter
55g/2oz Desmond cheese or parmesan cheese, finely grated
Method
1. Quarter the sprouts, cut out the core and separate the leaves. In a wide pan, heat the olive oil and cook the sprouts, shallots, sage and garlic over a medium heat for two minutes. Add the tomatoes, orange zest and pine nuts, and season with salt and pepper. Simmer for two minutes.
2. At the same time, bring a large saucepan of water to the boil, add the tagliolini and cook for 2-3 minutes until just tender. Drain well.
3. Add the butter, cheese and cooked pasta to the sprouts and mix well. Serve immediately.
