Description
A quick and flavorful pasta dish combining tender Brussels sprouts, vibrant pesto, and salty Pecorino cheese that comes together in just 17 minutes, making a perfect weeknight meal for six.
Ingredients
Pasta and Vegetables
- 1 lb. fettuccine pasta
- 1 lb. Brussels sprouts, trimmed and halved (quartered if large)
Sauce and Seasoning
- 6 Tbsp. pesto sauce
- 3 Tbsp. olive oil
- ½ cup grated Pecorino cheese, plus more for serving
- ½ tsp. coarse salt
- ¼ tsp. black pepper
Instructions
- Boil the pasta and Brussels sprouts: Fill a large pot with water, bring it to a boil over high heat, and add salt as desired. Add the fettuccine pasta and cook according to package instructions. Add the Brussels sprouts into the pot during the last 5 minutes of cooking so both finish simultaneously.
- Drain and combine: Drain the pasta and Brussels sprouts thoroughly. Transfer them to a large mixing bowl and add pesto sauce, olive oil, grated Pecorino, coarse salt, and black pepper.
- Toss and serve: Toss all ingredients together until evenly coated. Serve immediately, topped with additional grated Pecorino or long ribbons of cheese made with a potato peeler for added texture and flavor.
Notes
- For a nuttier flavor, toast the Brussels sprouts lightly before boiling.
- Use fresh pesto for the best flavor or homemade if possible.
- Adjust seasoning—salt and pepper—to taste depending on the saltiness of your pesto and cheese.
- Reserve a cup of pasta water before draining to loosen the sauce if it feels too thick.
- Serve immediately to enjoy the dish at its freshest and most vibrant.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
