Pasta Piselli with Parmesan & Brussels

Recipe by Rosemont’s Shawna Duval.

Serves 2

  • Brussels – sliced very thin with a knife, essentially shredded. 1/2 cup once shredded
  • 2 cloves Garlic – crushed & minced
  • 1/2 Lemon
  • 4oz Small Pasta of Choice
  • 1/4 cup Valserena Parm – grated
  • 3tbsp Graza Drizzle
  • 1/2 cup Frozen Peas
  • Cooking Oil
  • Maldon Salt
  • Black Pepper
  • 2-4tbsp Nutritional Yeast


  1. Cook Pasta.
    1. Boil water.
    2. When ready, add pasta and cook according to package directions.
    3. Add frozen peas in last minute.
    4. Drain.
  2. Cook Brussels.
    1. While waiting for pasta water to boil, heat pan over medium heat.
    2. Add a couple tbsp of cooking oil.
    3. Add shredded brussels and a pinch of salt.
    4. Once crispy (they cook up quick!), add garlic until fragrant.
    5. Lower heat, or turn off if using a cast iron that retains heat. Toss in grated parm and black pepper to taste.
  3. Combine in either cooking pot or pan.
    1. Toss in Graza drizzle.
    2. Add nutritional yeast, lemon, and any additional parm, salt and pepper to taste.