Ingredients
Units
Scale
- 1 lb. fettuccine pasta
- 1 lb. Brussels sprouts, trimmed and halved (quartered if large)
- 6 Tbsp. pesto sauce
- 3 Tbsp. olive oil
- 1/2 cup grated Pecorino, plus more for serving
- 1/2 tsp. coarse salt
- 1/4 tsp. black pepper
Instructions
- Fill big pot with water and boil on high. Add salt as desired. Add fettuccine and cook according to package directions but add Brussels sprouts for the last 5 minutes of cooking.
- Drain and add pesto, olive oil, pecorino, salt, and pepper.
- Toss ingredients together and top with additional grated pecorino (or use a potato peeler to scrape long ribbons from the block of cheese). Serve.
Notes
- For the sprouts, include any leaves that fall off when cutting as long as they are not discolored.