Brussels Sprouts Parmesan Pasta at home
- Yield 3
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Brussels Sprouts Parmesan Pasta at home is a pasta recipe on Avoteb. The yield on the card is 3. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 8 ounces uncooked pasta (I used orecchiette)
- 3 tablespoons butter, divided
- 8 ounces Brussels sprouts, shredded (with ends trimmed off)
- fine sea salt and freshly-cracked black pepper
- 3 cloves garlic, pressed or minced
- 2 ounces (1 cup) freshly-grated Parmesan cheese
- 1/2 cup toasted pine nuts
Method
Leave the pasta. Warm a large stockpot of generously-salted water until boiling. Tip in the pasta (about 5 minutes before you begin sautéing the Brussels, see below) and cook the pasta until it is 1 minute shy of al dente.
Sauté the Brussels sprouts and garlic. Warm 1 tablespoon of the butter in a large sauté pan over medium-a hot burner. Tip in the shredded Brussels sprouts and garlic, and season with salt and lots of black pepper. Sauté for 2 minutes, stirring occasionally. Continue with step 3, or if the pasta is not yet ready, briefly remove the sauté pan from the burner until the pasta is ready to go.
Turn the pasta. Once the pasta is ready, use a spider strainer to move the pasta into the sauté pan with the Brussels. Tip in in the remaining 2 tablespoons of butter, 1/2 cup of the starchy pasta water, and sprinkle the Parmesan evenly over the top of the pasta. Lift the sauté pan from the heat. Then toss the pasta with the Brussels and cheese for about 1 minute, or until the cheese has melted evenly into a silky sauce and the pasta is cooked to al dente. If the sauce seems too dry, add in 1
Plate Plate the pasta warm, garnished with lots of toasted pine nuts, and enjoy!
