Brussels Sprout Pasta Recipe - Pham Fatale

Prepping the Brussels sprouts:

Trim the ends of the Brussels sprouts. Using a parin gknife, make a deep criss-cross incision at the bottom of the vegetables. That way they'll still hold together and will be cooked through.

Place them in a small pot and cover with just enough cold water to barely cover the vegetables. Bring to a full boil, then lower the heat to medium-high. Cook for 12 minutes. Drain the Brussels sprouts, leaving about 4-5 in the pot; continue to cook them until very soft. Transfer the rest to an ice water bath. Drain one more time and cut them in quarters. Coarsely chop the very soft ones.

For the Brussels sprout?pesto:?In a blender (or a mini-food prep if you have one), combine the chopped Brussels sprouts, 1 clove of garlic, pine nuts, parsley, Parmesan cheese and 6 tablespoons olive oil. Season with salt and pepper. You might want to add about 2 tablespoons (or more) of reserved pasta water for a smooth flow. Season with salt and pepper. Set aside.

Assembly time:
In a large non-stick pan, heat 2 tablespoons olive oil. Add the remaining garlic and cook until golden and fragrant. Add the Brussels sprouts and toss for 2-3 minutes. Add the onion wedges and cooked until lightly brown and softened. Add the cooked bow tie pasta and toss for about 2 minutes. If the pasta starts sticking to the bottom, add a little pasta water. Turn off the heat and add the Brussels sprout pesto. Mix until the pasta is well coated. Add more salt if necessary.

Serve immediately.

Bon app?tit!

Boiling the Brussels sprouts helps to make them more digestible. Make sure you drain all the Brussels sprout liquid as it can turn the dish very bitter.

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Source: http://www.phamfatale.com/id_3510/title_Brussels-Sprout-Pasta-Recipe/

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