- 1 tablespoon EVOO
- 1 pound Brussels sprouts, sliced
- 2 tablespoons minced garlic
- 1 1/2 cups heavy cream
- 1 cup grated Pecorino
- 12 ounces cooked farfalle, plus 1/2 cup pasta water
- 1 tablespoon lemon zest
In skillet, cook first three ingredients over medium, 5 minutes. Stir in cream and cheese; simmer 2 minutes. Add pasta water to thin sauce; toss with pasta and season. Top with zest.