This dish was a result of not really feeling like grocery shopping on Sunday night. We had some brussels sprouts and fresno chilis in the fridge. Between that and our ridiculous pasta supply, we had the makings of a good meal! As an ode to my first ever blog post, I added some pine nuts. Here is roughly what we did:
 
 
 
 
 
 

Penne with Brussels Sprouts, Red Chilis, and Pine Nuts

5 ounces of penne pasta (although any shape will do)
Olive oil
1 pound of brussels sprouts, halved (I didn’t measure this, so it may have been a little less than a pound)
1 clove of garlic, thinly sliced
1 fresno chili, thinly sliced
1 ½ Tbsp. pine nuts, toasted
½ Tbsp. butter
Freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

First, sear the brussels sprouts (cut side down) in olive oil over very high heat. When they begin to brown, add just a touch of water and cover with a lid. Let them steam like this for a few minutes until they’re tender. Meanwhile, start cooking the pasta.

Set the brussels sprouts aside, reduce the heat to medium-low, and add the sliced chilis to the pan.

After a couple of minutes, add the garlic.

When the garlic is cooked through but not too browned, add the sprouts back in as well as the toasted pine nuts.

When the pasta is al dente, add it to the pan. Save the pasta water and add a little to the pan with the pasta. Mix it all together, adding some parmesan and more pasta water until a sauce thinly coats the noodles.

Finish with the butter and season with the salt and pepper.

I had mine with some basil-parmesan chicken sausage. It was delish!

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