YOU WILL NEED

Ingredients

280g Sourdough vortici pasta 
250g Brussels sprouts, trimmed and halved
1/2 cup hazelnuts, roasted and chopped
2 tbsp olive oil
2 tbsp butter
Salt and black pepper to taste 

For the Tahini Dressing
2 3 tbsp tahini 
2 tbsp lemon juice 
2 tbsp water
1 clove garlic, minced
Salt and black pepper to taste 

PREPARATION

Preheat oven: Preheat oven to 400F (200C)

Step 1

Roast Brussels Sprouts: Place the halved Brussels sprouts on a baking sheet along with garlic. Drizzle with 1 tbsp of olive oil and season with salted and black pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized.

Step 2

Prepare Tahini Dressing: In a small bowl, whist together the tahini, lemon juice, water, salt and black pepper until smooth. Adjust the consistency with more water if needed. For added flavour, you can optionally incorporate the roasted garlic from the oven into the dressing. 

Step 3

Cook Pasta: Bring a large pot of salted water to a boil. Cook the Sourdough Vortici pasta according to package instructions until al dente. Drain the cooked pasta in a large bowl. Add the roasted Brussels sprouts and roasted hazelnuts to the bowl the pasta. Toss everything together until well combined. 

Step 4

Serve: Divide the pasta among serving plates. Drizzle the tahini dressing over the pasta. Optionally, you can add a drizzle of chili oil for extra flavour.