Monday, March 5, 2012

Grated Brussel Sprout Spinach Tomato Goat Cheese Farfalline

Little things just taste better! These miniature bow-ties are awesomely delicious and allow for the other fresh ingredients in this recipe to shine! Grating the brussel sprouts is probably one of the best ways I have ever eaten them.

What you need:
1.5 cups of uncooked farfalline pasta
2 cups shredded brussel sprouts (I shredded them in a food processor)
2 cups of cherry tomatoes (sliced in halve)
1.5 cups of fresh spinach Goat Cheese
2 TBS Olive Oil
1/2 Poppy Seeds (optional)
1/2 squeeze of one lemon
Salt and Pepper

Directions:

First, get your pot of water ready on the stove to cook your pasta. While that's heating up, put a TBS of Olive Oil in a pan on medium-high. When warmed up, add your brussel sprouts, a sprinkle of salt and pepper and sautee for a couple minutes. Then add your poppy seeds (optional) and sautee for a couple more minutes. Do not cook until they are mushy. Then, take your sprouts off the stove and set aside. In that same pan, add another TBS of Olive Oil and warm it up. Add your tomatoes and spinach and sautee, constantly stirring, until your spinach has wilted (it just takes a minute or two). While that is all being cooked, you should have been cooking your pasta. When done, drain while saving some of the water. Transfer pasta back to the pan, add 2 TBS of the left over water and two TBS of goat cheese. Mix until the cheese has melted into the pasta. Then, add your sprouts, spinach and tomatoes. End with a 1/2 squeeze of one lemon. Salt and pepper to taste.

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