Summary

Ingredients

• 250 g pasta, (e.. Spirelli)
• 2 tablespoon walnuts
• 500 g Brussels sprouts
• 1 leek, small
• 1 clove garlic
• 2 tablespoon oil, (grape seed oil)
• 1 cup lentils, red
• 2 cup vegetable broth
• 1 handful basil
• 1 pinch (s) nutmeg
• 4 tablespoon heavy cream
• salt and pepper
• some parmesan (shavings)

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Instructions

1. Cook the noodles al dente. Roughly chop the walnuts, fry them without fat and set aside. Wash, clean and quarter the Brussels sprouts. Cut the leek into fine rings. Press the garlic or cut it into small cubes.
2. Sauté all ingredients in grapeseed oil over medium heat for 2 minutes, stir in the lentils and deglaze with the vegetable stock. Cook for 10 minutes over a mild heat.
3. Season with basil, nutmeg, cream, pepper and salt.
4. Place the pasta on preheated plates, top with the Brussels sprouts, lentil vegetables and walnuts. At the end, sprinkle a few freshly planed Parmesan cheese shavings on top.