Fusilli with chickpeas, Brussels sprouts and speck
"Fusilli with chickpeas, Brussels sprouts, and speck is a delicious and nutritious first course, perfect for a quick lunch that is full of flavor. The pecorino cream envelops every bite, creating an irresistible harmony. Try this **recipe with Brussels sprouts** and chickpeas: an **easy pasta dish** and **egg-free** ready in just 35 minutes!"
Dietary Information
Servings:
- 1
To prepare the fusilli with chickpeas, Brussels sprouts and speck, first clean the Brussels sprouts by removing the base and the outermost leaves, then cut them in half 1. Heat a non-stick pan, place the slices of speck 2 and brown them on both sides until they are crispy 3.
- 2
Transfer the speck to a tray with absorbent paper to cool 4. In the same pan, pour a drizzle of olive oil, the Brussels sprouts and the sage leaves 6.
- 3
Season with salt and pepper 7, then sauté over medium-high heat with a ladle of hot water 8 for a few minutes, until golden. Set aside in a bowl 9.
- 4
Cook the chickpea fusilli in boiling salted water for about 5 minutes 10. In the meantime, prepare the cheese cream: pour the pecorino into a bowl 11 and a ladle of pasta cooking water 12.
- 5
Stir to obtain a smooth cream 13. Drain the fusilli in the pan in which you cooked the Brussels sprouts 14, then add a generous ladle of cooking water and finish cooking the pasta 15.
- 6
Pour the pecorino cream over the pasta 16, add the sautéed Brussels sprouts 17 and mix to combine 18.
- 7
Plate 19 and garnish with the browned and crumbled speck 20. Your fusilli with chickpeas, Brussels sprouts and speck are ready to enjoy 21!
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