Active Time
40 MIN
Total Time
N/A
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

In a pot of salted boiling water, cook the busiate until al dente. Drain, reserving 2 cups of the pasta water. Wipe out the pot.

Step 2    

Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil. Add the brussels sprouts and cook over moderate heat, stirring, until softened, about 3 minutes. Add the shallots, garlic and 1 tablespoon of the oil and cook until the brussels sprouts are lightly golden, about 3 minutes. Stir in the ricotta, lemon zest and crushed red pepper and season with salt and black pepper.

Step 3    

Return the pasta and pasta water to the pot. Add the brussels sprout mixture, the remaining ¼ cup of oil and the 1/4 cup of mint and toss until a sauce forms, 2 minutes. Garnish with black pepper, pecorino and mint and serve.

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