White Pesto Pasta

with Caramelized Brussels Sprouts
Vegetarian
Family-Friendly
Calorie smart
Unbeatable vegetarian pasta with fresh and sweet notes!
Cooking time: 20 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Pasta

Linguine
0 Grams

Brussels sprouts

Honey
0 Grams

Instructions

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1 Boil sprouts
Bring a small pot of water to a boil. Rinse the Brussels sprouts. Cut a small slice of the hard stem off. Add the whole Brussels sprouts to the boiling water and cook for 7 min.
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2 Boil pasta
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the linguine pasta and cook for 8-10 min to 'al dente' or until cooked to your liking. Drain, reserving the starchy cooking water (see step 6).
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3 Toast and chop
Meanwhile, toast the walnuts in a hot, dry pan, stirring, for 3 min or until starting to brown. Pour onto a chopping board to cool. Once cooled, chop to tiny crumbles with a sharp knife.
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4 Combine sauce
Grate Parmesan. Separate fresh oregano leaves from stems and chop finely. Peel and crush garlic. In a bowl, combine chopped walnuts, ricotta, 3/4 of the grated Parmesan, chopped oregano, crushed garlic, olive oil, salt and pepper. Mix well until combined.
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5 Caramelize sprouts
Drain the boiled Brussels sprouts. Transfer to a chopping board. Halve lengthwise. Heat a pan over a medium-high heat with a drizzle of olive oil. Add the halved Brussels sprouts even side down. Try not to move the sprouts around too much. Fry for 3-4 min. Add the honey and cook for 2 min further. Flip and leave on the pan to keep warm. Season lightly with salt. Remove the pan from the heat.
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6 Combine and serve
Add the measured water to the white pesto, using the hot and starchy pasta cooking water. Mix well. Add the drained linguine pasta. Toss the pasta in the sauce for 1-2 min until the sauce thickens. Divide the pasta and the Brussels sprouts among plates. Serve with a squeeze of lemon juice and the remaining grated Parmesan. If you like, add also an extra drizzle of olive oil and a grind of black pepper.
Tips for fussy eaters
Serve their pasta with a little bit less of white pesto.
Pro tip
Use the starchy pasta cooking water for your white pesto!

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