Sprout and prosciutto spaghetti with pistachios
"Brussell sprouts get an underdeservedly bad rap in the vegetable world. Let those little leafy greens properly sing in this recipe for sprout and prosciutto spaghetti with pistachios. It's creamy, crunchy, tangy, and downright delicious."
8.1 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
1 tbsp olive oil
300g Brussels sprouts, quartered
2 garlic cloves, crushed
1 tbsp sage leaves, shredded
100ml white wine
125g goat's cheese, crumbled
1 pomegranate, seeds removed
4 slices leftover cold meats such as prosciutto, torn
50g shelled pistachios, roughly chopped
Parmesan, grated to serve (optional)
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