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Orecchiette with Roasted Brussels Sprouts | In 20 Minutes
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20 min
Quick
Knuspr-Küche
Ein aromatisches Blitzgericht der modernen italienischen Küche: Bissfeste Orecchiette treffen auf nussig gerösteten Rosenkohl, verfeinert mit Knoblauch, frischem Zitronensaft, gerösteten Walnüssen und feinstem Parmesan. In nur 20 Minuten zubereitet!
Ingredients
Preparation method
Preparation
Wash the Brussels sprouts, trim the stalk slightly, and remove any wilted outer leaves. Halve the sprouts, or quarter larger ones. Peel the garlic cloves and cut into thin slices. Roughly chop the walnut kernels. Wash the lemon with hot water, finely grate some zest, and squeeze out the juice.
Cooking & frying
Bring a large pot of plenty of water to a boil, salt generously, and cook the orecchiette al dente according to package instructions. Before draining, scoop out a cup of pasta water (approx. 100 ml) and set aside.
Heat 2 tbsp of olive oil in a large pan. Place the prepared Brussels sprouts cut-side down in the pan and sear over medium to high heat for 4–5 minutes until golden brown. Flip, add the chopped walnut kernels and garlic, and roast for another 2–3 minutes until the Brussels sprouts are tender-crisp.
Chef's tip
For an even crispier texture, you can briefly toast the walnut kernels beforehand in a dry pan without fat.
Pasta water is the secret to the perfect bind: the starch in it combines the olive oil and lemon juice into a wonderfully creamy sauce.
75 min
Under an hour
