Brussels Sprout Pesto Pasta

Adapted from: mostly plants: 101 Delicious Flexitarian Recipes from the Pollan Family

Tools

• 1 1 cup Measuring cup
• 1 Tablespoon
• 1 1/4 Teaspoon
• 1 Chopping board
• 1 Medium pot
• 1 Large frying pan / small wok
• 1 Rubber spatula
• 1 Food processor

Ingredients

• 2 cups of pasta, such as orecchiette or similar
• 300 grams of brussels sprouts, trimmed
• 2 tbsps. of extra-virgin olive oil
• 2 large cloves of garlic, minced
• 1/4 tsp crushed red pepper flakes
• Pinch of freshly ground black pepper
• 1 small jar of pesto sauce

Method

1. Bring a large pot of water to a boil.
2. Add the pasta to the pot of boiling water and cook until al dente, or about 1 minute less than the package recommends.
3. Chop the Brussels sprouts roughly into small pieces, then pulse them in a food processor for a few seconds.
4. Drizzle the olive oil over a large frying pan and bring it to a medium heat.
5. Add the garlic and the red pepper flakes to the frying pan, stirring frequently to avoid burning the garlic for 2 minutes.
6. Now add the Brussels sprouts to the pan, seasoning with salt and pepper.
7. Let cook for 3 minutes before pressing on the Brussels sprouts to flatten them, leaving them to cook for 2-3 minutes before repeating.
8. Once the Brussels sprouts are finished cooking, add the pasta and pesto to the pan, stirring everything together.