Rigatoni with Brussels sprouts, lemon and pine nuts Maltagliati with sausage

A recipe with a delicious balance of flavors for rigatoni with Brussels sprouts, lemon and pine nuts. A first course based on fresh pasta homemade, topped with an alternative pesto with a delicate flavor, very easy to make. For a vegetarian dinner with friends or a lunch special.

Ingrediants

    FOR FRESH RIGATONI

  • 250 g of flour 0
  • 250 g of re-milled durum wheat semolina
  • 5 medium eggs
  • FOR THE DRESSING

  • 500 g of Brussels sprouts
  • 50 g of Parmesan cheese
  • 50 g of toasted pine nuts
  • the zest of 1 lemon
  • fresh mint to taste
  • extra virgin olive oil
  • salt
  • pepper

How to prepare: Rigatoni with Brussels sprouts, lemon and pine nuts

When we talk about egg pasta we generally think of tagliatelle, fettuccine and lasagna. Here we propose instead the recipe of a first course which provides a different format: i rigatoni with Brussels sprouts, lemon and pine nuts. A dish, perfect for a vegetarian dinner with friends, with an unexpectedly delicate flavor.

THE Brussels sprouts, in fact, just blanched and combined with Parmesan Cheese, Pine nuts toasted, mint And Lemon peel, form a delicious pesto that goes very well with the body of fresh rigatoni. To make rigatoni it is necessary to have the appropriate machine for the fresh homemade pasta. Alternatively, of course, you can buy them ready-made in the pasta factory.

There Italian regional cuisine however, it is also rich in fresh pasta made without eggs: among the most famous examples undoubtedly the Genoese Trofie, the Sardinian Malloreddus and the Cavatelli from Campania.

Variety of Brassica oleracea, sprouts or Brussels sprouts belong to the large cabbage family and as such rich in vitamins And mineral salts. To taste them at their best, try the recipe for Brussels sprouts in a pan or serve them simply boiled and seasoned with a little butter.

OTHER TASTY RECIPES: Rigatoni flan, wholemeal rigatoni with pepper cream, stewed rigatoni with tomatoes, capers and stracciatella

Easy execution Preparation time 40 min Cooking time 15 min Resting place AT ROOM TEMPERATURE Standing time 60 min Servings 4

How to prepare: Rigatoni with Brussels sprouts, lemon and pine nuts

Preparation Rigatoni with Brussels sprouts, lemon and pine nuts - Phase 1

Preparation Rigatoni with Brussels sprouts, lemon and pine nuts - Phase 1

Start preparing the recipe for rigatoni with Brussels sprouts, lemon and pine nuts, from homemade pasta. In a bowl, collect the two flours and the eggs. Mix first with a fork and then knead by hand until you get a smooth and homogeneous dough. Cut it into small pieces and insert them into the hopper of the special machine for fresh pasta on which you will have mounted the rigatoni die. Operate it and prepare the rigatoni of your favorite size.

Preparation Rigatoni with Brussels sprouts, lemon and pine nuts - Phase 2

Preparation Rigatoni with Brussels sprouts, lemon and pine nuts - Phase 2

As they are ready, arrange the rigatoni on a tray covered with a kitchen towel and let them dry for 1 hour at room temperature. So dedicate yourself to the dressing. Cut the Brussels sprouts in half and blanch them in salted water for 8 minutes.

Preparation Rigatoni with Brussels sprouts, lemon and pine nuts - Phase 3

Preparation Rigatoni with Brussels sprouts, lemon and pine nuts - Phase 3

Drain them with a slotted spoon and transfer three quarters of them to the mixer jar. Add the Parmesan, the pine nuts, the mint, the grated lemon zest, salt, pepper and blend everything, adding a little oil until a smooth cream is obtained.

Preparation Rigatoni with Brussels sprouts, lemon and pine nuts - Step 4

Preparation Rigatoni with Brussels sprouts, lemon and pine nuts - Step 4

Boil the pasta in the same water as the sprouts, drain and season with the prepared sauce, diluting with a little cooking water. Add the sprouts kept aside, mix well, transfer to plates and immediately serve the rigatoni with Brussels sprouts, lemons and pine nuts.

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