Creamy Brussels & Fettuccine - Culinary Archeology

Name: Creamy Brussels & Fettuccine - Culinary Archeology
Ingredients: ¾ pound Brussels sprouts (about 16); 2 tablespoons extra virgin olive oil; Salt and freshly ground pepper to taste; ½ 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

culinaryarcheology.com

GATHER: NOTE: We're using Gluten Free pasta here. ¾ pound Brussels sprouts (about 16) 2 tablespoons extra virgin olive oil Salt and freshly ground pepper to taste ½ cup ricotta 1 garlic clove,...

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Ingredients

¾ pound Brussels sprouts (about 16)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
½ 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