Creamy cavatelli with browned Brussels sprouts, preserved lemon and taleggio with toasted almonds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the Brussels sprouts on a baking tray, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 18 to 20 minutes, tossing once halfway through, until browned and crisp at the edges.

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   2. While the sprouts roast, heat a large skillet over medium heat and add the sliced almonds. Toast for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

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   3. Bring a large pot of generously salted water to a boil. Cook the cavatelli according to package directions until al dente. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.

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   4. In the same large skillet, add the remaining tablespoon of olive oil and the butter. Add the shallot and cook for 3 to 4 minutes over medium heat until tender. Stir in the garlic and thyme, and cook 30 seconds more.

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   5. Add the preserved lemon to the skillet and stir for 30 seconds to perfume the base. Reduce the heat to low, pour in the heavy cream, and add the taleggio. Cook gently for 2 to 3 minutes, stirring, until the cheese melts.

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   6. Add the grated parmesan, 120 ml / 1/2 cup of the reserved pasta water, the remaining salt, and the black pepper. Stir until you have a smooth, creamy sauce. If needed, add a little more pasta water to adjust the consistency.

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   7. Add the drained cavatelli and roasted Brussels sprouts to the skillet. Toss for 1 to 2 minutes over low heat so the pasta is fully coated without boiling aggressively.

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   8. Serve immediately topped with the toasted almonds and, if desired, a little extra parmesan and black pepper.