Brussels Pesto Pasta
Think you don’t like Brussels Sprouts? We’re pretty sure we can change your mind with this vibrant dish. Featuring fresh Brussels Sprouts and tasty hazelnuts, this version of pesto is the perfect way to deliver a healthy dose of vegetables with your pasta. Oh, and did we mention that it only takes 20 minutes to make so it is perfect for a healthy mid-week meal.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- ½ cup toasted hazelnuts
- 4 cups Brussels Sprouts
- 2 cloves garlic
- ½ cup parmesan, grated
- Olive oil
- Juice of 1 small lemon
- Salt to taste
- Freshly ground black pepper to taste
- Pasta of your choice
How do I make it?
- Add toasted hazelnuts to the bowl of a food processor and pulse until well ground. Add Brussels Sprouts, garlic, parmesan and lemon juice and pulse until finely ground. With the food processor running, gradually add olive oil until a sauce forms, then transfer to a bowl and season to taste.
- Cook pasta according to packet directions, drain and set aside.
- Heat pesto in a large frying pan over medium heat. Add drained pasta and toss to coat. Transfer to bowls and serve with additional grated parmesan if desired.
