Guest Blogging Fridays: JR’s Pasta with Shredded Brussels Sprouts
Guest Blogging Friday is posting a bit late today. I have taken a break from the computer to enjoy the nice weather and this monumental weekend. As I mentioned last year, my birthday usually lands around Mother’s Day, which means it can either be quiet, like last year (mostly due to Serafina still only sleeping in 2 hour stretches), or super duper packed, like this year (due to AAM’s good planning. No cooking. Lots of reading, gardening, hanging out with friends and enjoying other peoples cooking.
So, here is another post from my sister-in-law, who I am starting to think needs to be a co-blogger. She contributes so many wonderful vegetarian recipes. She also cooks with ingredients that I am afraid to try, and I only had my first brussel sprout with Serafina, who loves them, a few weeks ago. I am still afraid to cook them, so I am super excited to try this recipe! Seriously, look at that delicious picture. From JR:
Confession: I have a rather insane love of Brussels Sprouts. They are so much cuter
and nuttier than their cabbage cousins. I make them so often that we have all forgotten
that they are one of the more maligned greens in the produce section. Because sprouts
are quick cooking, they are ideally suited for a weeknight meal.
The pine nuts and cheese in the recipe pair well with the nuttiness of the sprouts. Feel
free to substitute Ricotta Salata (an unaged Pecorino) or maybe add some herbs like
chopped sage at the end. To wake up the flavor, you can also serve with a squirt of
lemon juice or some finely chopped preserved lemon.
- Several tablespoons extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 4 shallots, finely sliced
- 1 pound brussels sprouts, sliced thinly by hand or in a food processor with slicing blade
- 1/2 cup veggie stock
- Sea salt and freshly ground pepper
- 1 box short or long pasta
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving (optional)
Heat oil in a large saute pan. Add garlic, shallots and sprouts; cook, stirring
occasionally, until pale golden, about 3 minutes. Add stock; season with salt and
pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 8-10
minutes. (I prefer some of the sprouts to be crispy so I raise the heat a little at the end).
Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook according
to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta
Stir in sprouts mixture and a little cooking liquid to moisten. Drizzle with 2 tablespoons
oil and pine nuts. Toss until combined. Sprinkle with cheese (optional).