Brussels Sprouts Pappardelle


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About


  1. Slice 8 oz (225 g) Brussels sprouts very thinly, until shredded, (should come to about 2 c)
  2. Sauté on med/high (stirring often) with about 2 T olive oil, plus a pinch of salt & pepper, for 3-5 min, until wilted with a few crispy bits.
  3. Toss the cooked sprouts with 8 oz (225 g) cooked pappardelle pasta (preferably fresh pasta), a splash of olive oil, salt & pepper. Top with shavings of Pecorino cheese. Serve hot.