Ingredients

Zafarelli Fusilli No. 17 500g
3 tbsp olive oil
300g Brussel sprouts, finely sliced
½ cauliflower, separated into florets & finely sliced
1 leek, finely sliced
3 garlic cloves, finely chopped
100g pancetta, roughly chopped
Sea salt & cracked black pepper
100g shaved pecorino

Method

1. Heat a large frypan over high heat. Add 1 tbsp olive oil and the Brussels sprouts. Season with salt and pepper and cook until wilted. Transfer to a bowl and set aside.
2. Return the pan to the heat, add 1 tbsp olive oil and the cauliflower. Season with salt and pepper and cook until slightly browned. Add to the bowl with the Brussels sprouts.
3. Reduce the heat to medium. Add 1 tbsp olive oil to the pan, then add the leek, garlic, and pancetta. Cook until the leek softens.
4. Return the Brussels sprouts and cauliflower to the pan and toss to combine.
5. Meanwhile, cook the pasta in a pot of boiling salted water according to packet instructions.
6. Add drained pasta to the pan, season with salt and pepper, and toss to combine.
7. Serve garnished with shaved pecorino.