Pasta shells with crunchy green sprouts
Servings: 2 people
Ingredients
- 200g orecchiette or pasta shells
- 2 handfuls brussel sprouts, trimmed and quartered
- 145g pesto
- 70g bacon lardons
- 1 handful of grated parmesan to finish
Instructions
- Place 2 saucepans over a high heat, fill with water, make as salty as the sea and bring to the boil. Place pasta in one and cook till al dente, drain and reserve 1 cup of the cooking water
- Place the brussel sprouts into the boiling water, allow to cool for 1-2minutes, until just cooked through, drain and refresh under cold water until the sprouts are cold
- In a large saucepan fry the bacon lardons for 4-5minutes over a medium heat, add the sprouts and pesto and combine, add the pasta and heat through
- Place into 2 serving bowls and finish with parmesan