Corzetti pasta with Brussels sprouts and mint pesto is one of our favorite recipes this time of the year, when winter is gradually being swept away by warmer, sunnier days. The fresh, vibrant aromas of mint embrace and highlight the earthy flavor of Brussels sprouts, making the dish suitable for kids too. As the ingredient list is really limited in this recipe, make sure you use the freshest, best quality vegetables you can find. Because of its bright green color, we think this recipe is a great option for Saint Patrick’s Day dinner.
Corzetti Pasta with Brussels Sprouts and Mint Pesto
300 gr Brussels sprouts
extra virgin olive oil
80 gr pecorino cheese
fresh mint leaves
salt and pepper
Bring a large pot of salted water to a boil. When the water starts boiling, add the Brussels sprouts and cook for 5 minutes. Drain in a colander.
Place the sprouts (reserve a few to garnish your corzetti pasta) and a big handful of fresh mint leaves, extra virgin olive oil, pecorino cheese, salt and pepper in a food processor. Taste and adjust the ingredients, adding more extra virgin olive oil if the pesto is not creamy enough.
Now cook your corzetti pasta until al dente, drain and toss with the Brussels sprouts and mint pesto. Garnish with some sprouts cut into quarters and serve immediately with some grated pecorino cheese.