As most kids, I used to dislike brussels sprouts when I was young. Fortunately for me, my mom also didn't like these miniature cabbages, so I didn't have to eat them very often. A couple of years ago, I discoved that they can actually taste pretty good! They are quite the healthy guys, containing vitamin A, vitamin C, folic acid and dietary fibre. Also, they contain sinigrin, which is believed to protect against colon cancer.
What you'll need (dinner for 4)
- 350 grams of brussel sprouts
- 2 (small) cloves of garlic
- 6 tablespoons of roasted pinenuts
- lots of extra virgin olive oil (around 1/4 cup)
- pasta for four
- salt and pepper, to taste
- 60 grams of grated parmesan cheese for the pesto, plus extra for the pasta.
Wash the brussels sprouts, remove the bottoms, the outside leaves and slice in half. Bring a large pan of salted water to a boil, add the sprouts and cook them for 3 minutes. Take them out of the pan, into a colander and let them cool down. If you're in a hurry, you can rinse them with cold water.
Prepare the pasta, as said on the packaging. While the pasta is cooking, Toss together the brussels sprouts, garlic, the pine nuts, and grated cheese in a blender, and mix until it's smooth. Add salt and pepper to taste.
Add the pesto to the pasta and serve with extra cheese on top.
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