Tagliatelle with Brussel Sprouts and lemon dressing

This is a wonderful seasonal pasta dish.
 

Ingredients

  • 1 shallot, finely diced

  • 1 clove garlic, finely chopped

  • 300g brussel sprouts, clean and halve (or leave whole if very small)

  • 1 small bunch parsley, finely chopped

  • Extra-virgin olive oil

  • 150g crème fraiche – we use dairy free varieties

  • additional cream - we use dairy free oat cream - optional

  • Good pinch of sea salt and black pepper

  • Freshly grated nutmeg

  • Zest of 1-2 lemon; keep some for garnish

  • 400g spelt tagliatelle

Method

  1. Add 2-3 tablespoon olive oil to a large frying pan and cook the shallots and garlic on low heat until soft.

  2. Add brussel sprouts and fry all sides.

  3. Add crème fraiche and combine on low heat.

  4. Season with sea salt, black pepper and nutmeg.

  5. Add juice and zest of 1 lemon and combine.

  6. Cook pasta as instructed in lightly salted water.

  7. Drain, but keep 5 tablespoon of the cooking liquid.

  8. Add pasta to the pan with 5 tablespoons of cooking liquid. Add 1-2 tablespoons olive oil and more lemon juice if you like and additional cream if too dry to your pasta. Season again.

  9. Serve decorated with parsley and lemon zest and a grind of black pepper.

Serves 4

MainsNeantog Farmmains