Oh, let me tell you about my latest kitchen adventure! It’s all about these little green gems—Brussels sprouts. I know, I know, they’ve had a rough reputation, but when you toss them with creamy Parmesan and pasta, wow, it’s like a comforting hug on a busy weeknight. Trust me, this dish is a quick dinner miracle—just ask my overworked Tuesday night self!
Steps
- Boil a large pot of salted water and add the pasta. Cook it until it’s about one minute away from being al dente, which should take around 5 minutes before you start sautéing the Brussels sprouts.
- In a large pan over medium-high heat, melt 1 tablespoon of butter. Add shredded Brussels sprouts and minced garlic, seasoning with salt and a generous amount of black pepper. Sauté for about 2 minutes, stirring occasionally.
- When the pasta is ready, use a spider strainer to move it to the pan with the Brussels sprouts. Add the remaining 2 tablespoons of butter, 1/2 cup of pasta water, and sprinkle Parmesan cheese over the pasta. Remove from heat and toss everything together until the cheese melts into a silky sauce and the pasta reaches al dente. If the sauce is too dry, gradually add more pasta water until the desired consistency is achieved.
- Serve the pasta warm, topped with toasted pine nuts, and enjoy your meal!
Ingredients
- 8 ounces uncooked pasta (such as orecchiette)
- 3 tablespoons butter, divided
- 8 ounces Brussels sprouts, shredded
- Fine sea salt
- Freshly-cracked black pepper
- 3 cloves garlic, pressed or minced
- 2 ounces (1 cup) freshly-grated Parmesan cheese
- 1/2 cup toasted pine nuts
FAQ
- Can I use a different type of pasta for this recipe?
- Absolutely! While the recipe suggests using thicker pasta like orecchiette or bucatini, you can use any pasta shape you have available.
- What can I use instead of pine nuts?
- If you’re looking for a more budget-friendly option or simply don’t have pine nuts on hand, toasted walnuts make a great alternative.
- How can I add more flavor to the sauce?
- You can enhance the sauce by incorporating a few tablespoons of lemon juice for a fresh twist or adding a pinch of crushed red pepper flakes for some heat.
- Is there a way to make this dish gluten-free?
- Yes, you can easily make this dish gluten-free by using certified gluten-free pasta.
- What proteins pair well with this pasta?
- Bacon or Italian sausage are natural complements to this dish, but chicken, shrimp, or salmon would also be delicious additions.
Tips
- Prepare Ingredients in Advance: Before you start cooking, ensure that your pine nuts are toasted and your Brussels sprouts and garlic are chopped. This will help the cooking process go smoothly and quickly once you start boiling the pasta.
- Use a Spider Strainer for Efficiency: A spider strainer is a handy tool for transferring pasta directly from the pot to the sauté pan, preserving the starchy water that enhances the sauce. If you don’t have one, you can reserve some pasta water before draining.
- Mind the Pasta’s Texture: Keep a close eye on your pasta as it cooks to ensure it remains al dente. Transfer it to the sauté pan when it’s just shy of al dente, allowing it to finish cooking perfectly in the sauce.
- Experiment with Add-Ins: Feel free to personalize the dish by adding proteins like bacon or sausage, or extra greens such as kale or spinach. A touch of lemon juice or a pinch of red pepper flakes can also add a delightful twist.
Equipment
- Spider Strainer – Useful for transferring pasta directly from the boiling pot to the sauté pan.
- Food Processor – Helpful for shredding Brussels sprouts quickly and efficiently.
- Large Sauté Pan – A large pan is needed to sauté the Brussels sprouts and toss the pasta with the sauce.
- Grater – A good quality grater for freshly grating Parmesan cheese.
