Brussel Sprouts and Blue Cheese Pasta
Brussel Sprouts and Blue Cheese Pasta

Ingredients

Method

  • 50g butter
  • 4 sage leaves
  • 150g raw brussels sprouts, sliced very thinly
  • 1 crushed garlic clove
  • 125ml white wine
  • 50g double cream
  • 100g parmesan, grated
  • 75g goats’ cheese, crumbled
  • 350g cooked penne pasta
  • Melt the butter in a frying pan, and add the sage leaves. Cook until the butter has started to brown, and the sage leaves are nice and crisp.
  • Add the sliced sprouts and the garlic, and cook for a few minutes to soften. Pour in the wine, and simmer until reduced by half. Add the cream, goats’ cheese, and parmesan, mix well, and then add the cooked pasta to the pan along with a splash of the pasta water if necessary. Serve hot.
15 mins
2 serving
This recipe pairs perfectly with the Lady & The Hawk Rosé 2017 from Yarra Valley, Australia.

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