A heavenly vegetarian dish.



  • 250 g brussels sprouts
  • 2 tblsp olive oil
  • 150 g shallots (thinly sliced)
  • 12 fresh sage leaves (sliced)
  • 4 garlic cloves (sliced)
  • 4 tomatoes (finely chopped)
  • finely grated zest of 1 orange
  • 1 tblsp pine nuts (lightly toasted)
  • salt and pepper
  • 450 g fresh tagliolini, or other thin pasta
  • 50 g butter
  • 50 g desmond, parmesan or other hard cheese (finely grated)


  1. Quarter the sprouts, cut out the core and separate the leaves.
  2. In a wide pan, heat the olive oil and cook the sprouts, shallots, sage and garlic over a medium heat for 2 minutes.
  3. Add the tomatoes, orange zest and pine nuts, and season with salt and pepper.
  4. Simmer for two minutes more.
  5. At the same time, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 2-3 minutes until just tender. Drain well.
  6. Add the butter, cheese and cooked pasta to the sprouts and mix well.
  7. Serve immediately.