Cheese sauce pasta with brussels sprouts, lemon zest and breadcrumbs


wholemeal farfalle pasta
handful of brussels sprouts
tablespoon of butter
processed Blue Cheese
2 spoons of breadcrumbs
pepper, salt


Cut the brussels sprouts into quarters or halves. Melt the butter in a pan. Fry them on butter, seasoning with salt and pepper, until soft but not falling apart. Scald the lemon in boiling water and zest it using a grater or vegetable peeler. Add the zest to the brussels sprouts and cheese in the pan. Mix everything. Cook the pasta in salted water al dente. Mix with the sauce in the pan. Sprinkle with lemon zest and pepper. Enjoy your meal!

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