PASTA MASTER
WE’RE VERY
PROUD TO
INTRODUCE
GORV’S NEW
CARAVAN CHEF,
NADIA
MONTEBELLI,
WHO THIS
MONTH SHOWS
HOW TO COOK
A BEAUTIFUL
LINGUINI.
This gourmet linguini, with Brussels sprouts, bacon, walnuts, garlic and thyme, is delicious,
surprisingly easy to prepare, and will serve five hungry family members.
INGREDIENTS
✓ 500gm dried linguini
✓ 60ml olive oil (1/4 cup)
✓ 3 garlic cloves,
thinly sliced
✓ 16 Brussels sprouts,
sliced
✓ 5 rashes streaky bacon
cut into strips
✓ 1/4 bunch fresh thyme
✓ 100gm walnuts,
roughly chopped
METHOD
1. Cook the pasta in boiling, salted water until al dente
(10-12 minutes). Drain (reserve about half a cup of
pasta water), return pasta to pan, and set it aside.
2. Meanwhile, heat the olive oil in a large frying pan over a
medium-high heat, add walnuts and toast lightly before
turning them out into a separate bowl.
3. Then, add more olive oil to the original pan, as well as
some garlic, thyme and bacon and allow them to brown.
4. Add the sliced Brussel sprouts and stir until golden (one
to two minutes).
5. Add the leftover pasta water to the pan, which will
create an emulsion with the water, and cook until the
sprouts have wilted (one to two minutes).
6. Add the sauce to the pasta and toss to combine.
7. Season the dish with black pepper, top with cheese,
drizzle with extra-virgin olive oil, and it’s ready to serve.