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Linguini with brussels sprouts

Linguini with brussels sprouts

20 minutes total

Try this linguini with Brussels sprouts and creamy Jerusalem artichoke, topped with crispy carrot flakes. A flavorful and elegant pasta dish.

Ingredients

Serves 4

11.5 oz Barilla Linguini
3.3 fl oz Extra Virgin Olive Oil
2.8 oz Shallot
to taste Thyme
9 oz Jerusalem Artichoke
to taste Carrot Flakes
to taste Salt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Clean and wash the Brussels sprouts and cut in wedges. Blanch in water until soft.

Step 2

Chop and sauté the shallot in oil and brown the sprouts. Clean and dice the Jerusalem artichoke then blend in a mixer with some water.

Step 3

Cook the pasta, drain when al dente and mix with the sprouts and the Jerusalem artichoke cream, sauté quickly and serve topped with the carrot flakes.

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