Art is the Handmaid of Human Good

Life in Lowell, Massachusetts, USA

Pasta with Roasted Brussels Sprouts and Hazelnuts

3 Comments

Pasta with Roasted Brussels Sprouts and Hazelnuts

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.)

Pasta with Roasted Brussels Sprouts and Hazelnuts

And lovely Brussels sprouts…

Pasta with Roasted Brussels Sprouts and Hazelnuts

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

Pasta with Roasted Brussels Sprouts and Hazelnuts

…Oven to finish.

Pasta with Roasted Brussels Sprouts and Hazelnuts

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

Pasta with Roasted Brussels Sprouts and Hazelnuts

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.

Advertisements

Author: Marianne

Hi my name is Marianne Gries, welcome to Art is the Handmaid of Human Good. I use this space to write about and share pictures of things that interest me. That includes my life in Lowell, my adventures in car-lite living, the food I cook and eat, my dogs, home improvement projects, vacations, knitting, and interesting things and places I see and visit. Thanks for stopping by!

3 thoughts on “Pasta with Roasted Brussels Sprouts and Hazelnuts

  1. I am running out of time, I swore that I was going to make and try sprouts for the first time in my life, this winter. Your recipe looks good and prompts me to restate my promise.

  2. Thanks for posting this, Marianne. I usually make sprouts either in a curry or with bacon and lemon; this sounds like a great addition to my brussels-themed repertoire!

  3. THAT looks mouthwateringly delicious. And tho I hate to eat too much pasta, I think I’m going to have to squeeze this on in this week for me and B. That looks yum-yumo.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s