Linguine With Brussels Sprouts, Blue Cheese and Walnuts
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil
- 80 g stale sourdough bread, torn into small chunks
- 500 g Brussels sprouts, quartered
- 500 g linguine
- 150 g gorgonzola, dolce diced
- 1⁄2 cup walnuts, toasted
directions
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook bread, tossing, for 3-4 minutes or until golden and crisp. Set aside.
- Heat 1 tablespoon oil in same pan. Cook sprouts, stirring occasionally, for 8 minutes or until browned and just tender.
- Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions. Reserve 2 tablespoons cooking liquid. Drain and return to pan. Toss through reserved cooking liquid, remaining oil and 2/3 of cheese. Stir over low heat for 1 minute to melt cheese. Season. Stir through sprouts, bread, walnuts and remaining cheese. Serve immediately.
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