Ingredients

The following ingredients have 4 Servings
  • 3/4 pound Brussels sprouts (about 16)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 1/2 cup ricotta
  • 1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
  • 2 teaspoons finely grated or chopped lemon zest (I use a microplane for this)
  • 2 tablespoons minced chives or parsley, or a combination
  • 1 ounce Parmesan, grated (1/4 cup)
  • 12 ounces fettuccine

Instruction

  • Begin heating water for pasta.
  • Trim bottoms of Brussels sprouts and quarter lengthwise or slice. Heat oil over high heat in a large, heavy skillet and add Brussels sprouts. Sear for about a minute without stirring, then turn the heat to medium-high, add salt and pepper to taste and stir or toss in the pan until tender and the edges are seared light brown, about 5 minutes. Some of the leaves will detach and get black, but don’t worry, you can discard them. Remove from heat and transfer to a bowl or plate.
  • When water comes to a boil, salt generously and add pasta. While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl. Season to taste with salt and pepper.
  • When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), remove 1/4 cup of the pasta water. Mix 2 to 4 tablespoons with ricotta. It should have the consistency of cream. Add a little more water if it doesn’t. Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan. If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil. Serve at once.