John Myers
Ingredients for 4 servings:
- 50 g raisins, soaked in water and squeezed out
- 50 g pine nuts, briefly roasted without fat
- 1 pinch of saffron
- ½ onion(s)
- 200 ml chicken broth
- 400 g penne, e.g. spelt or wholemeal penne
- n. B. Oil
- e.g. olive oil
- 400 g Brussels sprouts, cooked in salted water
- salt water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
with Brussels sprouts, pine nuts and saffron
Cook the penne in salted water. I find that spelt or whole-wheat penne works very well here, but light-colored penne is also delicious. Dice the onion and sauté in a little butter and olive oil until translucent. Add the raisins, pine nuts, saffron, and Brussels sprouts (chopped if desired) and pour in the broth. Cook for about 5 minutes or until thickened to the desired consistency. Mix with the pasta, remove from the heat, and let stand for about 5 minutes.
Facebook Comments