Ingredients

Zafarelli Fusilli 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 brussel sprouts, season with salt and pepper and cook until wilted. Set aside in a bowl.
2. Return the pan to the heat, add 1 tbsp olive and cauliflower, season with salt & pepper and cook until slightly browned. Transfer to the bowl containing the brussel sprouts.
3. Reduce the heat to medium, return the pan to the heat, add 1 tbsp olive oil, leek, garlic and pancetta and cook until the leek softens.
4. Return the brussel sprouts and cauliflower to the pan and toss to mix through.
5. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions.
6. Add pasta to the pan, season with salt and pepper and toss to mix through.
7. Serve pasta garnished with shaved pecorino.