Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch. Ingredients:
8 ounces uncooked cavatappi pasta |
2 teaspoons unsalted butter |
1/4 cup panko (japanese breadcrumbs) |
4 teaspoons olive oil |
12 ounces brussels sprouts, trimmed and thinly sliced |
1 cup thinly sliced onion |
1 teaspoon minced garlic |
2/3 cup organic vegetable broth |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
2 teaspoons fresh thyme leaves |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 ounces pecorino romano cheese, shaved (about 1/2 cup) |
2 tablespoons pine nuts, toasted |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.
2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.
4. Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($20) is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. -Gretchen Roberts
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