We just got back in town last night after traveling to see family for the holiday. Stopped at the grocery store on the way home to pick up a few things for a quick pasta.
For the pasta:
Melt the butter in a large pan. Then add the brussel sprouts and cook for about five minutes. After lightly browning the brussels add the chopped leaks, shallots, and garlic. Cook for five more minutes. Then add the broth 1/4 cup at a time reducing each time until thick. Once sauce has thickened add the cooked noodles and the brown mustard. Stir well to coat pasta. Serve and then you can grate any hard cheese on the top. We used a mild sheep milk cheese.
- 2 cups chopped leaks
- 1 shallot minced
- 1 clove garlic minced
- cooked linguine noodles
- 2 & 1/2 cup brussel sprouts quartered
- 2 tbsp butter
- 1 cup vegetable broth
- 3 tbsp spicy brown mustard
- hard cheese for grating on top
For the tomato salad:
- 2 cups chopped cherry tomatoes
- 2 tbsp chopped fresh basil
- 2 tea sp white wine vinegar
Chop the cherry tomatoes in half and deseed. Mix in a bowl with the other ingredients.
- 1 tea sp spicy brown mustard
This morning we used the leftover tomato salad to make cheesy basil egg sandwiches.