Orecchiette with Roasted Brussels Sprouts | Autumnal Pasta Delight

Clean the Brussels sprouts, trim the stem ends slightly, remove any wilted outer leaves, and cut the sprouts in half lengthwise (if using frozen, thaw briefly and halve). Peel the garlic cloves and cut into thin slices. Wash the organic lemon with hot water, finely zest a little peel, and squeeze the juice of half a lemon.

Heat 2 tbsp extra virgin olive oil in a wide pan over medium-high heat. Place the halved Brussels sprouts cut side down into the pan and sear vigorously without stirring for about 4–5 minutes until they form a golden-brown crust. Then turn, season with salt, and fry for another 3–4 minutes until tender-crisp.

Bring plenty of water to a boil in a large pot, season generously with fine salt, and cook the orecchiette al dente according to package instructions. Before draining, make sure to scoop out about 150 ml of starchy pasta water and set aside.