Walnut and olive tapenade farfalle with seared Brussels Sprouts and lemon

Cook time: 25 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Brussels sprouts
Couple
1 bag
Family
1 bag
Farfalle pasta
Couple
350g
Family
500g
Tapenade
Couple
1 pottle
Family
1 pottle
Lemon
Couple
1
Family
2
Parsley*
Couple
Half
Family
Half
Canterbury walnuts
Couple
1 packet
Family
1 packet

Once you’ve added the Brussels sprouts to the frypan, don’t move them for at least 45 seconds. It’s tempting to shake the pan, but don’t! Keeping them still allows the sugars to caramelise and they’ll come away from the pan without sticking.

*Parsley is a shared ingredient, use about half for this dish.

 

 

Instructions

1

Bring a large pot of salted water to the boil.

2

Chop the tail off the Brussels sprouts, cut them in quarters.

Remove the parsley leaves for the stalk and roughly chop.

3

Cook pasta for 12 minutes, or until cooked to your liking.

Before you strain the pasta, reserve 1 cup of the water.

Get a frypan ready on medium heat to finish cooking the Brussels sprouts.

4

Heat a drizzle of oil in the frypan over high heat. Cook the Brussels sprouts face down for 3 minutes until caramelised. Give them a toss and keep cooking until fully cooked

Once the pasta has cooked, strain. Return to the pot and toss with olive oil and a pinch of salt.

5

Once Brussels sprouts are cooked, add to the pasta along with the tapenade and organic greens. Stir through, so that the pasta is evenly coated, then add a little of the pasta water to loosen the tapenade.

6

Add the lemon juice and zest to the pasta, then season with salt and pepper. Give it a good mix. Taste and add more salt, as needed.

7

Dish up the pasta into bowls and top withΒ  walnuts.



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