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Colorful pasta with Brussels sprouts in Gorgonzola sauce

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Ingredients for 4 servings:

  • 500 g Brussels sprouts
  • 150 g ham, cooked
  • 2 tbsp oil
  • 250 ml white wine
  • 300 g pasta, colored
  • 200 g cream
  • 150 g Gorgonzola (without mascarpone)
  • some tarragon
  • e.g. lemon pepper
  • e.g. sea salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the Brussels sprouts and make a cross-shaped cut along the stem. Dice the ham. Sauté both in the heated oil for about 3 minutes, stirring occasionally. Deglaze with white wine and season with lemon pepper and salt. Cover and cook over medium heat for about 15 minutes. Meanwhile, cook the pasta according to the manufacturer’s instructions. Pour in the cream and crumble in the Gorgonzola. Add the tarragon and simmer for about 5 minutes. Finally, season with salt and pepper. Stir in the pasta and let it rest for a while before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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