My five year old self might not agree, but sautéing brussels sprouts and adding them to pasta makes for a dish both unusual and surprising, and ultimately delightful. If you enjoy light vegetable pastas in the summer, here's a great recipe for the colder months that still tastes fresh and flavorful. There are really just four things added to the pasta: brussels sprouts, parmesan cheese, pine nuts and lemon zest. Each adds its own element of flavor for a well rounded, complex pasta from just a few ingredients. Simple and satisfying. Enough said.
Linguine with Brussels Sprouts, Lemon and Pine Nuts
Adapted from Epicurious
-2-3 cups finely sliced Brussels sprouts
-2 tablespoons butter
-1 tablespoon olive oil
-1 teaspoon lemon zest
-1 pound linguine pasta
-1/2 cup freshly grated parmesan cheese, plus more for topping
-1/3 cup pine nuts
1. In a large skillet, heat the butter and olive oil on medium heat until the butter is melted.
2. Add the brussels sprouts and cook for 10-15 minutes, stirring frequently, until cooked through. Stir in the lemon zest and season with salt and pepper.
3. Meanwhile, boil the linguine according to package instructions and drain.
4. In a small, dry skillet on medium heat, toast the pine nuts for 2-3 minutes until browned.
5. In a large serving dish, mix the pasta, brussels sprouts, parmesan and most of the pine nuts. Top with more parmesan and pine nuts and serve at once.