Quick brussels sprouts-crescent pasta pan

Name: Quick brussels sprouts-crescent pasta pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g TK Brussels sprouts; 7-10 Tbsp salt, pepper, nutmeg; 1 Onion; 2 TABLESPOONS Oil; 500 g Fresh pasta (refrigerated shelf); 100 g Raclette cheese; 2 TABLESPOONS Hazelnut kernels

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g TK Brussels sprouts
7-10 Tbsp salt, pepper, nutmeg
1 Onion
2 TABLESPOONS Oil
500 g Fresh pasta (refrigerated shelf)
100 g Raclette cheese
2 TABLESPOONS Hazelnut kernels

Directions

1
Cook the frozen Brussels sprouts in boiling salted water for 8-10 minutes. Peel and finely dice the onion. Drain the sprouts and let them drain.
2
In the meantime heat oil in a pan. Fry the potato noodles for about 5 minutes. Add onion and Brussels sprouts and fry for about 2 minutes. Season to taste with salt, pepper and nutmeg.
3
Dice the cheese and sprinkle over it. Cover and fry for 2-3 minutes until the cheese has melted. Coarsely chop the nuts and sprinkle them on the pasta pan.