Pasta with Roasted Brussels Sprouts and Hazelnuts

Sunday, January 17, 2010 by Marianne 3 Comments

I love Brussels sprouts but Gist has long complained that she hates them. This recipe (and some prodding to actually try them from our pro-Brussels sprouts friends, Jill and Jason) convinced her otherwise.

It begins with toasted hazelnuts (or filberts, if that’s how you roll.)

And lovely Brussels sprouts…

Which are roasted using Mark Bittman’s method, stove top first…

…Oven to finish.

The sprouts are then tossed with white beans, hot pasta and cheese…

YUM!

Pasta with Roasted Brussels Sprouts and Hazelnuts
Adapted from the Hannaford Supermarket’s January – February 2010 Fresh Magazine & Mark Bittman

• 1/3 cup chopped hazelnuts
• 1 1/4 pound Brussels sprouts, trimmed and halved
• 5 tablespoons extra-virgin olive oil, divided
• 4 cloves of garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon of balsamic vinegar
• 3/4 lb. pasta – orecchiette or medium shells
• 1 (15.5 oz.) can of great northern beans rinsed in hot water and drained (I drained them, and then strained the hot pasta on top)
• 2 teaspoons minced fresh thyme
• 1/4 cup grated Pecorino Romano cheese

Preheat oven to 450°. Arrange nuts on a baking sheet and toast 10 minutes, or until deeply golden. Transfer to a small bowl.

Roast the Brussels sprouts: Heat 4 tablespoons of oil in cast-iron pan (or other oven-safe pan) over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar.

Meanwhile, cook pasta according to package directions. Drain the beans a strainer. When the pasta is finished, drain it over the beans, reserving 1/4 cup cooking water. Return pasta and beans to pot.

Add sprouts, cheese, thyme, and a few tablespoons reserved pasta water to pasta; stir in remaining tablespoon of oil. Spoon into bowls; sprinkle with hazelnuts.