Pasta with Brussels sprouts and potatoes

Prep the Brussels sprouts. Peel the potatoes and cut into slices approx. ½ cm thick. Cook the sprouts in a little salted water until soft. Cook the pasta al dente in salted water. Add the potato slices 5 minutes before the end of the cooking time. Leave everything to drain.

For the sauce: bring the milk with the cornflour to the boil while stirring. Add the Emmentaler AOP, stirring on a low heat until it melts, then season. Add the sprouts, potatoes and pasta, mix thoroughly and re-heat briefly.

Thinly grate the orange peel or use a zester to cut thin strips and sprinkle over the pasta.