Fettuccine with Brussels Sprouts and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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an old recipe with my variations Ingredients:
2 tbsp olive oil |
1 small onion, chopped |
6 cloves of garlic, peeled and chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1/2 cup of chicken stock |
1/2 cup of feta cheese |
1/2 pound of fettuccine |
2 tbsp parsley |
1/2 pound brussels sprouts |
Directions:
1. Cook pasta according to package directions. Drain and reserve 1/2 cup of water.
2. While pasta is cooking, heat the oil in a heavy skillet over medium-high heat. Saute onion, garlic and peppers until tender; about 10 minutes. Remove from heat and let cool
3. Place onions, peppers, garlic, chicken stock, parsley and all but 2 tbsp feta in a food processor. Process until smooth, about 30 seconds.
4. Blanche the Brussels sprouts. Cool until you can touch. Cut into quarters.
5. Toss pasta with sauce, adding reserved water if needed.
6. Fold in Brussels sprouts with remaining feta.
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