350 g Brussel sprouts
175 g chestnuts, pre-cooked
250 ml cream
75 ml vegetable stock
2-3 thymian sprigs
3 tbsp Grana Padano cheese, ground
300 g Bigoli
Peel and halve the sprouts and blanch in salted water.
Finely chop the shallots and sauté in olive oil. Add 100 g of chestnuts and also roast briefly. Pour with whipped cream and broth, add thyme sprigs, bring to boil and simmer gently. Remove the thyme sprigs and finely puree the sauce. Sprinkle with grated cheese, salt and pepper.
Add the sprouts and remaining chestnuts, reheat. Cook the bigoli al dente and add to the sauce. Serve immediately.