Orecchiette with Brussels sprout pesto and dates

Name: Orecchiette with Brussels sprout pesto and dates
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tsp agave syrup; 6 dates; 50 g grated Parmesan; 300 g Brussels sprouts; 1 garlic cloves; 80 g almonds; 1 organic lemons; 1 tbsp olive oil; 1 dl olive oil; 300 g orecchiette; salt and pepper to taste

main dish Vegetarian

Total: 45 min. | Active: 30 min.

vegetarian, lactose-free

190 Likes

You can also make pesto with Brussels sprouts. And it is delicious. A fusion of dates and Brussels sprouts is unusual but tasty. As the pesto can also be prepared well in advance, this is a quick pasta dish for when you are pressed for time.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

Brussels sprouts
300 g	Brussels sprouts, quartered
1 tbsp	olive oil

Pesto
1	garlic clove, coarsely chopped
80 g	almonds
50 g	grated Parmesan
1	organic lemon, grated zest and 1 tsp of juice
1 tsp	agave syrup
1 dl	olive oil
½ dl	water
	salt and pepper to taste

Orecchiette
300 g	orecchiette
	salted water, boiling
6	dates, pitted, cut into thin strips

How it's done

Brussels sprouts

Mix the Brussels sprouts with the oil, place on a baking tray lined with baking paper.

Bake

Approx. 15 mins. in the centre of an oven preheated to 180 °C. Take out the Brussels sprouts, leave to cool.

Pesto

Puree the Brussels sprouts with garlic, almonds, parmesan, lemon zest and juice, agave syrup, oil and water, season.

Orecchiette

Cook the orecchiette in simmering salted water until al dente, drain and reserve approx. 50 ml of the cooking water. Mix the pesto, orecchiette and reserved cooking water, serve with the date strips.

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