Method

• 1.
  Toast the almonds in a dry frypan over high heat, stirring for 3 minutes or until aromatic. Remove from the heat and leave to cool slightly, then roughly chop.
• 2.
  Heat the oil in a frypan over mediumlow heat and place the brussels sprouts, cut-side down, in the pan. Cover and cook for 2 minutes or until starting to soften. Shake the pan or stir with a wooden spoon to coat the sprouts in oil and prevent them from burning. Replace the lid and cook for a further 2-3 minutes until softened but not soggy. Remove the lid and add the lemon juice to deglaze the pan. Add zest and season to taste.
• 3.
  Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to the packet instructions. Drain, then stir through the sprouts and pan juices, almonds and chervil or parsley. Divide among bowls, then drizzle with extra oil and serve with parmesan.