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Ingredients

Directions

  • Shred Brussels sprouts in a food processor fitted with a slicing blade. Set aside.

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  • Bring a pot of salted water to a boil. Add spaghetti and cook 8 minutes. Drain, reserving 1/2 cup of the pasta water.

  • Meanwhile, in a large skillet, heat oil over medium heat. Stir in shallots and garlic; cook 2 minutes. Mix in shredded Brussels sprouts; cook 4 minutes. Using tongs, add spaghetti to skillet. Stir in pasta water, hazelnuts, salt, freshly cracked pepper and 3/4 cup of the Pecorino. Toss well. Place in a serving bowl and sprinkle with remaining 1/4 cup Pecorino.

Nutrition Facts

460 calories; 21 g total fat; 15 mg cholesterol; 422 mg sodium. 52 g carbohydrates; 18 g protein;

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