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Basic Chickpeas
15 minutes
Servings: 4 Prep time: 20 minutes
Brussels Sprout Pasta
I love cruciferous vegetables in all their forms, and I am also inordinately fond of pasta. This Brussels Sprout Pasta dish brings the two together in a sweetly delicious combo for a quick, tasty dinner. If you decide to use sage it will add a ‘meaty’ taste to the cabbage. Pine nuts will add richness and protein.
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Preparation
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1. Using a sharp knife or a mandolin, hold the sprouts by the stem, and slice thin. Set aside.
2. Salt and boil water for the pasta. Add the pasta and cook for 1 minute less than directed on the packet. Reserve 1 cup of pasta water then drain. Set aside until ready to use.
3. Meanwhile, over a medium flame, dry toast the pine nuts in a wide skillet, tossing occasionally for even browning. Keep a close eye on them as they burn fast. Tip them into a bowl and set aside.
4. In the same skillet, heat the olive oil and garlic over medium heat. Cook for a minute and add half the sage, if using. Once the garlic starts to brown, add the sprouts and some salt. Cook, stirring occasionally until browned and caramelized, about 7 to 10 minutes. Stir in the toasted pine nuts and the remaining sage.
5. Add the drained pasta to the sprouts, along with ¼ cup of reserved pasta water. Stir to mix well, adding a little more pasta water if too dry. Cook for a minute to heat the pasta through. Turn off the heat, and stir in the Parmesan cheese if using, a squeeze of lemon juice, and a grind of black pepper. Serve with extra cheese.
Ann’s Tips and Tricks
Most nuts are full of oil. You don’t need to add any extra when toasting them on the stovetop in a skillet. You do, however, need to keep a close eye on them to make sure they don’t burn, which they can do in a heartbeat.
Just omit the cheese for a dairy free dish.
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