John Myers
Contents
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Ingredients
pre-cook:
- 150 g Pasta tricolore
- 1 liter Salted water
from the garden, blanch:
- 3 Pc. Sliced carrots
- 1 Pc. Diced onion
- 2 tablespoon Finely chopped parsley
Bought:
- 100 g Brussels sprouts blanched
- 1 shot Rapeseed oil
- 60 g Freshly peeled pistachios
- 1 Pc. Cream cheese
- 1 Jug Coffee cream 12% fat
season with:
- Chilli from the mill
- Coarse salt
- Black pepper from the mill
Instructions
From my garden:
- Remove the green carrots, peel and slice, blanch.
Bought :
- Clean the Brussels sprouts, blanch and halve.
- Cook the pasta, drain.
- Heat the rapeseed oil, sauté the onion until translucent, stir in the Brussels sprouts and carrots. Add the pistachios, toss. Pour on the coffee cream, add the cream cheese. Spice up.
- Add the pasta and parsley, stir through.
Nutrition
Serving: 100gCalories: 42kcalCarbohydrates: 0.9gProtein: 1.3gFat: 3.7g
