Penne with lemony pan-fried leeks, Brussels sprouts, burnt butter and Parmesan

July 25, 2016 (Last Updated: January 11, 2019)
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Penne with lemony pan-fried leeks, Brussels sprouts, burnt butter and Parmesan

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 270g butter
  • 4 leeks, finely sliced
  • 300g Brussels sprouts, some halved
  • and others quartered
  • zest and juice of 1 lemon
  • 300g penne pasta, cooked according
  • to packet instructions
  • 50g pine nuts, toasted
  • salt and freshly ground black
  • pepper, to taste
  • grated Parmesan, to serve
  • lemon wedges, to serve.

Instructions

1

Add 250g of the butter to a small pot and heat over medium heat, until the butter is nutty in aroma and caramel in colour, about 5 minutes. Remove from heat and set aside.

2

Add the remaining 20g butter to a pan and heat over medium heat until melted. Add the sliced leeks and fry until soft, about 5 minutes. Toss in the Brussels sprouts and cook, 5 minutes. Add the lemon zest and juice and toss the leek mixture and burnt butter with the cooked pasta. Stir through the toasted pine nuts and season to taste.

3

Serve the pasta in bowls, topped with grated Parmesan and a side of lemon wedges, for squeezing.

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July 25, 2016 (Last Updated: January 11, 2019) By
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