Brussels Sprouts with Blue Cheese and Brandy Sauce. Take advantage of in-season brussels to whip up this easy and delicious pasta.
400g brussels sprouts
400g tagliatelle pasta
2 tbsp olive oil
2 shallots, peeled, thinly diced
4 garlic cloves, crushed
Juice and zest of 1 lemon
1/4 cup brandy
200g strong, pungent blue cheese
1 tsp Dijon mustard
300ml single or pouring cream
Lemon wedges, to serve
Trim and cut brussels sprouts then soak in salted water for 10 minutes to remove any dirt. Drain.
Heat a large pot of salted water until boiling. Add pasta and cook for 10 to 12 minutes or until just tender. Drain pasta and set aside.
Heat a frying pan with 1 tablespoon of the olive oil on a medium to high heat. Toss brussels sprouts in the pan and cook until heated through and starting to turn golden brown. Transfer brussels sprouts onto a warm plate and set aside.
Add remaining oil to the frying pan. Add shallots and cook on a medium heat for 3 to 4 minutes, or until tender, but not browned.
Add crushed garlic and lemon zest. Add brandy and allow sauce to simmer and reduce for a couple of minutes. Crumble in blue cheese, reduce heat and allow cheese to melt.
Stir in Dijon mustard and cream and stir well to combine. Add pasta and brussels sprouts to the pan and toss together over heat for 2 to 3 minutes or until warmed through. Pour over lemon juice just before serving.