Pasta with Brussels Sprouts

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  • 3/4 pound Brussels sprouts
  • 1/2 pound dry pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons pine nuts
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped flat-leaf parsley to garnish
  • Grated Pecorino or Parmesan cheese to garnish
  • Cooked, crumbled bacon to garnish (optional)


Trim stem ends of sprouts and cut in half. Soak in heavily salted cold water for 10 minutes. Drain and rinse. Cut into 1/4-inch slices.
Cook pasta in salted boiling water until al dente.
Meanwhile, heat butter and oil in a large, heavy skillet over medium heat. Add pine nuts and cook until golden, 1-2 minutes.
Add sprouts and salt and pepper. Sauté over medium heat until tender and lightly browned.
Drain pasta, reserving 1/2 cup cooking water, and add to skillet.
Toss, adding reserved water as needed.
Serve garnished with parsley and cheese, and bacon if desired.

Recipe from Central Market Shoreline - Culinary Resource Center
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