#5 Best Brussel Sprout, Leek, Bacon & Blue Cheese Pappardelle
Brussel Sprouts are absolutely gorgeous when cooked correctly, and here is a good introductory recipe for you to try!
Good morning and welcome back to another cheeky episode of The Seasonal Kitchen, where this week I will be talking about Brussel Sprouts & Leeks which are sometimes the unsung hero around the festive period. Firstly I would like to thank Belazu for being kind enough to send out some of their incredible products for me to try to create these recipes.
This week I will be releasing one of my FAVOURITE ways of using up brussels and leeks in an unbelievably rich & comforting pasta sauce. Over on TKS+ I will be teaching you how to create a Lemony Balsamic Roasted Leek & Brussel Sprout Fregola Pomegranate Salad .
Best Brussel Sprout, Leek, Bacon & Blue Cheese Pappardelle
Ingredients
150g mini brussel sprouts, timmed & halved
1 large leek, finely chopped
5 garlic cloves- finely chopped
200g smoked bacon lardons
1 handful of walnuts
1 lemon, zest and juice
200g high quality creme fraiche
150g high quality blue cheese- I used Harrogate Blue
1 tbsp finely chopped lemon thyme
350g fresh pappardelle
flaked sea salt and black pepper to taste
1 tbsp honey
Generous drizzle of lemon infused oil to serve
5 Tbsp shop bought Crispy Onions to garnish
Method
Generously oil a hot frying pan with extra virgin olive oil and add the bacon lardons. Fry for 2-3 minutes on a medium heat, then add the leeks, brussel sprouts and chopped garlic. Fry for a further 10 minutes until softened.
Generously salt a large pot of water and boil.
Next add the walnuts and the lemon zest and juice. Add the rest of the ingredients into the pan and stir to combine until the cheese has melted. Remove from the heat. Add the pasta to your boiling salty water and cook for 3-5 minutes.
Combine the cooked pasta to the sauce along with 1/2 cup of the pasta water. Toss around to coat the pasta with the sauce and drizzle the lemon oil & crispy onions over the sauce. Serve!
