Fettuccine with Brussels Sprouts, Almonds and Ricotta

Step by step

1. 1

   Trim Brussels sprouts and slice thinly.

2. 2

   Roughly chop almonds.

3. 3

   Cook fettuccine al dente in salted water.

4. 4

   Heat olive oil and butter in a pan.

5. 5

   Briefly toast garlic and almonds.

6. 6

   Add Brussels sprouts and fry about 8 min, season with salt, pepper and chili flakes.

7. 7

   Drain pasta, reserve cooking water.

8. 8

   Combine pasta with Brussels sprouts, lemon zest and lemon juice.

9. 9

   Loosen with cooking water if needed.

10. 10

    Serve with dollops of ricotta and Parmesan.