I decided to set myself a challenge for May to cook recipes using ingredients that I don’t normally cook with. I like pretty much all vegetables, but I do know that there are some I gravitate towards, particularly in the kitchen, so I’ve drawn up a list of some fruit and veg that I want to experiment with this month.
The first recipe I’m posting uses Brussels Sprouts and is based on a recipe in Thomasina Mier’s Book ‘Home Cook’. The original recipe uses Rosetta sprouts and anchovies.
Sprout, marscapone and pine nut pasta (serves 2)
50g pine nuts
200g finely shredded Brussels Sprouts
1 tbsp olive oil
1 garlic clove
A generous pinch of chilli flakes
The needles from one Rosemary sprig, finely chopped
75ml white wine
30g finely grated vegetarian Parmesan
Zest of half a lemon
1. Cook the pasta in a large pan of boiling water.
2. While the pasta is cooking, toast the pine nuts in a dry pan until they develop a golden brown colour and then set to one side.
3. Heat the oil in a pan and add the garlic, chilli flakes and rosemary. After 1 minute, add the finely shredded Brussels Sprouts and stir well to combine. Pour in the wine and cook over a medium heat until most of the liquid has evaporated. Stir in the marscapone cheese, vegetarian Parmesan cheese and lemon zest.
4. Once the pasta is cooked, drain well and mix into the sauce, adding half of the toasted pine nuts. Stir well to coat the pasta in the sauce. Serve with the remaining pine nuts sprinkled on top, also no with extra vegetarian Parmesan, if desired.