Recipe courtesy of Eataly and Pasta Garofaloġ/2 lb fusilli by Garofalo (regular or whole wheat) In this recipe, we combine the delicious cruciferous with sweet Italian sausage and whole wheat fusilli pasta for a hearty dish perfect for those cold days.
The salad can be stored, and covered in the refrigerator for up to three days.Nutty and savory, crunchy and soft, brussels sprouts are an all-time winter favorite. Drizzle the salad with the lemon vinaigrette and toss it together to combine. In a large bowl, combine the cooked pasta, Brussels sprouts, pine nuts, and lemon. Screw a lid on the jar and shake it well to combine the dressing. Squeeze the garlic from the skins onto a plate, mash it a little with a fork, then add it to the jar. In a jar, combine all the dressing ingredients. Drain pasta and drizzle with 1 tablespoon olive oil. Cook the pasta in the water until it is al dente, according to package directions. While the sprouts are baking, bring a large pot of salted water to a boil then add the pasta. Place it back in the oven and let them toast alongside the sprouts. In the last 3-4 minutes of baking time, remove the tray from the oven and sprinkle over the pine nuts. You’ll need the softened garlic for the dressing later. You can either remove them from the oven earlier or wrap the cloves in foil to protect them further. If you're using small garlic cloves, they may cook too fast and risk drying out while baking. The garlic cloves should be soft inside the skins. Bake for approximately 20-25 minutes until the edges of the sprouts have crisped up and the lemon slices have caramelized. Layer the Brussels sprouts, lemon slices, and unpeeled garlic cloves on a large baking sheet and drizzle with olive oil and season generously with salt and pepper. Thinly slice a lemon, then cut each slice into quarters. Wash the Brussels sprouts halve or quarter them depending on size. Have you made this? Tag me and let me know! Wanting a summer salad instead? Try this Mediterranean Couscous Salad. The salad can be stored, and covered in the refrigerator for up to three days. Crumble over feta cheese and add the toasted pine nuts. In a large bowl, combine the cooked pasta, Brussels sprouts and lemon. Squeeze the garlic from the skins onto a plate, mash it a little with a fork, and then add it to the jar. In a jar, combine all the dressing ingredients. You’ll need the softened garlic for the dressing later.Ĭook the pasta in boiling water until it is al dente, according to package directions, then drain it and drizzle with olive oil. Layer the Brussels sprouts, lemon slices and unpeeled garlic cloves on a large baking sheet and drizzle with olive oil and season generously with salt and pepper.īake in a hot oven for approximately 20-25 minutes until the edges of the sprouts have crisped up and the lemon slices have caramelised. Thinly slice a lemon, then cut each slice into halves or quarters depending on the circumference of the lemon. Wash the Brussels sprouts halve them if they're small or chop them into quarters if they're big. 
Baby spinach leaves can be tossed through the still warm salad to add more greenery.Crumbled feta can be substituted with goat's cheese or shaved parmesan.Slivered almonds or walnuts can be added instead of pine nuts to bring the crunchy texture.Olive oil + maple syrup, parsley - these are combined with fresh lemon juice and softened garlic into a tangy dressing.
Fusilli pasta - This is the pasta type I’ve used but you can use whatever shape you like!.Toasted Pine nuts -The pine nuts add a great crunch to offset the soft pasta.The soft garlic is added later to the dressing. The peel adds a layer of protection to the garlic while it roasts and lets the middle cook and soften without burning. Garlic - Garlic is roasted in unpeeled cloves.The tartness of the lemon is reduced once it’s baked, so fresh lemon juice is also added through the dressing to lift the salad. Roasted lemon is delicious if you’ve not tried it before! It takes on caramelised notes too, the zest especially. Lemon - There’s lemon in the dressing and also roasted alongside the sprouts.Don’t under-roast this step or the flavour just won’t be as good! They should be browned and crispy on the outside and nice and soft on the inside. Brussels sprouts - Roasted to perfection.
There’s not a huge list of ingredients in this winter pasta salad, it’s fresh and simple with a few key flavours to make it shine.
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