Farfalles with sautéed Brussel sprouts, Romano cheese and mozzarina

  • Preparation 25 min
  • Cooking 20 min
  • Servings 4
  • Freezing Absolutely



  • 500g farfalle
  • Olive oil
  • 3 cups Brussels sprouts cut in juliennes
  • Zest from 1 lemon
  • 1 tablespoon fresh thyme
  • 2 tablespoons white wine
  • 2 cups Romano cheese finely grated + some for service
  • 250g fresh mozzarina cheese, torn apart in small chunks by hand
  • Salt and ground pepper



  • In a big sauce pan filled with boiling salted water, cook the farfalle Al dente following instructions on the box. Pour in a strainer (BUT KEEP 1 CUP COOKING WATER), drain well then add a drizzle of olive oil. Toss, throw back in the sauce pan then set aside.
  • In a large skillet at medium high-heat, add about 3 tablespoons olive oil and the Brussels sprouts then stir well. Season with salt and pepper. Cook for 3-4 minutes while stirring from time to time.
  • Add the lemon zest, fresh thyme, white wine and stir well. Continue cooking for 2 minutes to reduce dry. Pour in the sauce pan with the pasta.
  • Add the Romano cheese, 1/2 cup cooking water and add pepper to taste. Stir well then continue cooking for 2 minutes, while stirring, to melt cheese.
    Close heat, add the mozzarina cheese and stir well. Set aside for 2 minutes and serve right away ! Add a ton of Romano cheese on top ! Keep the rest of the cooking water for your lunches the next day !