Tortiglioni with walnut and Brussels sprouts sauce

Name: Tortiglioni with walnut and Brussels sprouts sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Brussels sprouts; 50 g Walnut kernels; 2 Garlic cloves; 1-2 TABLESPOONS Cornstarch; 2 TABLESPOONS Sunflower oil; 200 g Whipped cream; 500 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Tortiglioni pasta; 75 g Pecorino cheese

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Brussels sprouts
50 g Walnut kernels
2 Garlic cloves
1-2 TABLESPOONS Cornstarch
2 TABLESPOONS Sunflower oil
200 g Whipped cream
500 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Tortiglioni pasta
75 g Pecorino cheese

Directions

1
Clean and wash the Brussels sprouts and remove the leaves individually. Heat a little water in a pot. Add the leaves and stew covered for 2-3 minutes until firm to the bite, while turning. Remove the leaves, rinse with cold water and allow to drip off.
2
Coarsely chop the walnuts. Peel garlic and cut into fine pieces. Mix starch with a little water. Heat oil in a pan. Fry the garlic and walnuts for 2-3 minutes, turning them over. Add cream and stock, bring to the boil and thicken with starch until slightly creamy, season with salt and pepper.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Slice cheese into shavings. Drain noodles, put them back into the pot with sauce and Brussels sprouts, season to taste. Arrange in deep plates, sprinkle with some cheese.
4
Add the remaining cheese.