Gluten-Free Fettucine With Brussels Sprouts, Lemon and Ricotta

• 3/4 pound Brussels sprouts (about 16)
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground pepper to taste
• 1/2 cup ricotta
• 1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
• 2 teaspoons finely grated or chopped lemon zest (I use a microplane for this)
• 2 tablespoons minced chives or parsley, or a combination
• 1 ounce Parmesan, grated (1/4 cup)
• 12 ounces gluten-free fettucine (to taste), such as cornmeal fettucine

1. Begin heating water for pasta.
2. Trim bottoms of Brussels sprouts and quarter lengthwise or slice.
3. Heat oil over high heat in a large, heavy skillet and add Brussels sprouts.
4. Sear for about a minute without stirring, then turn the heat to medium-high, add salt and pepper to taste and stir or toss in the pan until tender and the edges are seared light brown, about 5 minutes.
5. Some of the leaves will detach and get black, but dont worry, you can discard them.
6. Remove from heat and transfer to a bowl or plate.
7. When water comes to a boil, salt generously and add pasta.
8. While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl.
9. Season to taste with salt and pepper.
10. When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), remove 1/4 cup of the pasta water.
11. Mix 2 to 4 tablespoons with ricotta.
12. It should have the consistency of cream.
13. Add a little more water if it doesnt.
14. Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan.
15. If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil.
16. Serve at once.

brussels, extra virgin olive oil, salt, ricotta, garlic, lemon zest, chives, parmesan, fettucine

Taken from cooking.nytimes.com/recipes/1016076 (may not work)