Corrie loves brussels sprouts, and well, I’m a sucker for Corrie. So when this popped up in my reader one day, I starred it.  And hence, this recipe was soon made…

Even with so few ingredients, this was tasty.  My pasta was a little drier perhaps than I would have liked, but I actually think it had more to do with the fact that I ended up using whole grain pasta than any other reason.

Pasta with Brussels Sprouts and Pine Nuts

Without a true sauce, this will cool quickly, so warm your serving bowl in the oven or pour hot water into it (but dump it out before you put the pasta in ;)) to keep it warm until you’re done with it!

  • 1 cup reserved pasta cooking water
  • 12 ounces pasta (rotini or another open short shape)
  • salt and freshly ground black pepper
  • 3 ounces (¼ cup) pine nuts
  • 24 ounces Brussels sprouts, trimmed and quartered
  • 1-2 tablespoons butter, olive oil, or bacon fat
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup water
  • juice of 1 lemon
  • 2 ounces (1 cup) freshly grated parmesan

Bring a large pot of water to a boil over high heat. When it boils, add a tablespoon of salt and the pasta. Cook according to the package directions. Drain, reserving about a cup of the pasta cooking water.

Meanwhile, heat a 12-inch not-nonstick skillet over medium heat. Add the nuts; cook and stir until fragrant and lightly toasted, 1-2 minutes. Transfer to nuts to a small bowl; set aside.

Add the fat to the now-empty skillet and heat over medium heat. Add the Brussels sprouts and a big pinch of salt; cook without stirring for 2 minutes. Stir; repeat the cooking for another 2 minutes or slightly longer depending on your desired level of “doneness”. Push the sprouts to the edge of the pan and add the garlic and pepper flakes to the cleared center; cook and stir constantly until fragrant, about 30 seconds. Stir into the sprouts.

Add the water to the pan; immediately cover and continue cooking for 2 minutes. Remove the lid, scrape up any browned bits on the bottom of the pan, and let any remaining liquid evaporate.

Add the drained pasta, Brussels sprouts mixture, lemon juice, and ½ cup of pasta cooking water to the pot the pasta was cooked in. Stirring continuously, sprinkle the parmesan over the pasta, adding more pasta cooking water if necessary to keep the mixture from drying out. Adjust the seasoning with salt and pepper if necessary; serve immediately, preferably in warmed bowls.

Recipe very slightly adapted from The Way the Cookie Crumbles, Originally from Gourmet