200g/7oz raw Brussels sprouts, finely shredded
200g/7oz fusilli pasta
salt and freshly ground black pepper
150g/5Β½ oz chestnuts, cooked, peeled and roughly chopped
Β½ nutmeg, freshly grated (or Β½ tsp ground nutmeg)
2 tbsp olive oil
200ml/7fl oz double cream
50²µ/1ΒΎ΄Η³ϊ Parmesan, finely grated (or a similar vegetarian hard cheese)