Cook time: 25 minutes | Total time: 30 minutes | Yield: 5 servings
Ingredients
. 1 pound spaghetti. 15 brussel sprouts, cut in half
. 1/4 cup olive oil
. 3 cloves of garlic, minced
. 1 tablespoon finely grated lemon peel
. 2 teaspoons chopped fresh tarragon
. 3-4 ounce log soft fresh goat cheese
. Fresh lemon juice to taste
. 1 tablespoon finely grated lemon peel
. 2 teaspoons chopped fresh tarragon
. 3-4 ounce log soft fresh goat cheese
. Fresh lemon juice to taste
. Pepper and salt to taste
Directions
1. Saute brussel sprouts with a few tablespoons of olive oil and 3 cloves of garlic. Add pepper and salt to taste.
2. Cook spaghetti in a large pot of water until it is almost tender. Drain pasta, reserving 1/4 cup of pasta water.
3. Meanwhile, combine remaining olive oil, lemon peel, tarragon, and cheese in a large bowl, breaking up the goat cheese as you put it in.
4. Add hot pasta, brussel sprouts, and garlic to bowl, along with a couple slashes of the pasta water.
5. Toss until smoothly combined, adding more pasta water if needed.
6. Season with salt, pepper, and lemon juice.
Source: Chef Hannan
Directions
1. Saute brussel sprouts with a few tablespoons of olive oil and 3 cloves of garlic. Add pepper and salt to taste.2. Cook spaghetti in a large pot of water until it is almost tender. Drain pasta, reserving 1/4 cup of pasta water.
3. Meanwhile, combine remaining olive oil, lemon peel, tarragon, and cheese in a large bowl, breaking up the goat cheese as you put it in.
4. Add hot pasta, brussel sprouts, and garlic to bowl, along with a couple slashes of the pasta water.
5. Toss until smoothly combined, adding more pasta water if needed.
6. Season with salt, pepper, and lemon juice.
Source: Chef Hannan
