We know Brussels sprouts get a bad rep. But we think it’s all about how they’re prepared.
Thankfully Paul Flynn has some of the most gorgeous recipes when it comes to your greens.
We love his take on Farfalle and we have the recipe for you to try!
Farfalle with Brussels sprouts, smoked salmon and crème fraîche
Serves 3
Ingredients:
- 100g smoked salmon, roughly chopped
- 3 tbsp crème fraîche
- 2 tbsp chopped fresh dill
- 1 tsp wholegrain mustard or horseradish sauce
- a squeeze of lemon
- 300g farfalle or penne
- 6 large Brussels sprouts, thinly sliced
- 4 tbsp breadcrumbs toasted in a little butter
Method:
- Put the smoked salmon, sour cream, dill, wholegrain mustard, lemon and some seasoning in a large bowl.
- Cook the pasta as per the packet instructions, adding the sprouts for the last minute.
- Drain the pasta and sprouts thoroughly, then add to the bowl with the smoked salmon mixture, tossing to coat.
- Serve straightaway in warm bowls with the toasted breadcrumbs scattered on top.
Butter Boy: Collected Stories and Recipes by Paul Flynn is available in bookshops nationwide