Creamy Brussels & Fettuccine - Culinary Archeology

Ingredients

• 3/4 pound Brussels sprouts (about 16)
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground pepper to taste
• 1/2 cup ricotta
• 1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
• 2 teaspoons finely grated or chopped lemon zest (I use a microplane for this)
• 2 tablespoons minced chives or parsley, or a combination
• 1 ounce Parmesan, grated (1/4 cup)
• 12 ounces fettuccine