Brussels Sprouts And Pesto Pasta Recipe
A savory dish featuring al dente pasta tossed with roasted Brussels sprouts and a vibrant pesto sauce, creating a delightful combination of flavors and textures.
Ingredients
- 12 ounces brussels sprouts
- 1 clove garlic grated or minced
- 1/4 teaspoon red pepper flakes
- Kosher salt
- Fresh ground black pepper
- 8 ounces uncooked pasta shells or similar shape/size
- 3 tablespoons pesto
- 1 lemon juiced
- 1/4 cup shredded parmesan cheese
Instructions
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Step 1: Get the Pasta Boiling Begin by cooking your pasta in a pot of boiling, salted water according to the package directions. Once al dente, drain it well but don't rinse—this way, the sauce will cling better to those lovely shells.
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Step 2: Shred Those Brussels Sprouts While your pasta is bubbling away, grab the brussels sprouts. Slice them thinly or, if you're feeling fancy and have one, use a food processor with a shredding attachment. This will save you time and give you evenly shredded sprouts, ensuring they cook evenly.
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Step 3: Sizzle the Sprouts Heat a large skillet over medium heat, adding a dash of olive oil if you like. Toss in the shredded brussels sprouts and sprinkle in those red pepper flakes. Season generously with a pinch of salt and a twist of black pepper. Let them sizzle for about 3-5 minutes until tender but still vibrant.
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Step 4: Add a Touch of Garlic Now, reduce the heat slightly and stir in the garlic. You only need about 30 seconds for the garlic to become fragrant, so keep a close eye to avoid burning—it can turn bitter quickly!
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Step 5: Combine It All Together It's time to bring it all together. Toss the cooked pasta, pesto, fresh lemon juice, and parmesan cheese right into the skillet with the sprouts. Stir everything thoroughly until the pasta is coated in a glossy, green sheen.
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Step 6: Finish and Serve Give it a taste to check if it needs more salt, pepper, or maybe a sprinkle of extra cheese—never too much parmesan, right? Serve it up in bowls and, if you're feeling indulgent, top with an extra handful of shredded parmesan for good measure. Enjoy your delightful creation with a smile!
Notes
Jumping into the realm of Brussels sprouts can be intimidating if you’ve heard tales of mushy, flavorless encounters. But fear not! One common misstep is overcooking those green gems. They just need a quick sauté until tender, not limp.
When it comes to garlic, timing is key. Toss it in too early, and you risk burning, which can lend a bitter taste to your dish. Wait until the sprouts are almost done—just 30 seconds at the end will do the trick.
Pasta water is your friend! If the mix seems a bit dry, a splash of reserved pasta water can magically bring everything together.
Lastly, don’t be shy with the lemon juice. It's the secret zing that brightens the dish, so squeeze away!