Preparation
- Fill a Maestro pot with salted water and bring it to a boil. Cook the fusili for 7 minutes, drain, and reserve a cup of the pasta water.
- While the pasta cooks, steam or boil the peas and Brussels sprouts (about 5-7 minutes) until just tender but still with a bit of bite. Drain and set aside.
- Heat the olive oil in a Maestro skillet over medium heat. Add the finely chopped garlic and cook for 1-2 minutes until golden brown. Then add the halved Brussels sprouts and sauté for another 3-4 minutes until they are slightly crispy and golden brown.
- Add the peas and chilli flakes to the pan and stir everything well. Cook for another 1-2 minutes to let the flavours blend.
- Add the cooked fusili to the pan with the vegetables. Stir well and, if necessary, add a splash of the reserved pasta water to bring everything together. Season with salt and pepper.
- Remove the pan from the heat and add the fresh basil. Optionally, garnish with grated Parmesan cheese and serve immediately.
Enjoy! 🌿
