1.Separate as many of the outer leaves from the brussels sprouts as possible; cut hearts of sprouts in half.
2.Cook pasta in a large saucepan of boiling water until just tender; drain. Return to pan to keep warm.
3.Meanwhile, heat oil in a large frying pan over medium heat; cook onions and garlic, stirring, for 5 minutes or until onion is tender and golden. Add sprout hearts, squash and peas; cook, stirring, for 2 minutes. Add rind, sprout leaves and pasta to pan; cook, stirring, until pasta is heated through and sprout leaves are just tender. Season to taste.
4.Top with cheese to serve.