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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A unique (and healthy!) twist on a classic pasta dish. Ingredients:
1 lb spaghetti |
2 cups brussels sprouts, halved |
4 garlic cloves, peeled |
1/4 cup olive oil |
1/4 cup almonds, peeled and slivered |
1 lemon |
kosher salt |
3 tablespoons finely grated parmesan cheese, plus more (to garnish) |
Directions:
1. Bring a large pot of salted water to a boil.
2. Plunge the Brussels sprouts in and let them cook for about 2-3 minutes or until just tender.
3. Pull them out with a strainer and immediately rinse with cold water.
4. Keep the pot of water boiling and add the spaghetti. Cook the pasta to al dente according to manufacturers directions.
5. Meanwhile, add the garlic cloves, the Brussels sprouts and the olive oil to the bowl of a food processor.
6. Pulse until well combined. Add the almonds, the juice of the lemon and the some salt and puree until as smooth as you can get it and adjust the flavor according to taste.
7. Transfer to a bowl and add the Parmesan cheese. Fold the cheese into the pesto.
8. Drain the pasta and toss with the pesto. If you want, you can add a little drizzle of olive oil to the pasta.
9. Garnish with some freshly grated Parmesan cheese and serve! (this tastes great hot or cold).
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