Brussels Sprout Spaghetti with Kale Sage Pesto
2016-11-18 08:32:24
Serves 4
Kale pesto and brussels sprout pasta team up nicely in this healthy dish!
Pasta
- 8 ounces spaghetti
- 1/2 pound brussels sprouts, outer leaves trimmed & cut into quarters
- 8 fresh sage leaves
- 1/2 cup raw kale, torn & firmly filled
- 1 clove garlic, peeled
- 1/4 cup olive oil
- 1/2 cup pasta cooking water
- 1/4 cup goat cheese, crumbled
- 1/2 cup grated manchego cheese, plus more for serving
- pinch of crushed red pepper
- 2 tablespoons pomegranate arils (optional)
Brown Butter Pistachio Pangrattato, optional
- 3 ounces thin sliced prosciutto
- 1 thick 2 thin slices sourdough bread, or any bread you have on hand
- 1/4 cup shelled pistachios
- 1 tablespoon unsalted butter, plus more if needed
- salt and pepper, to taste
Instructions
- Brown Butter Pistachio Pangrattato: (optional)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on baking sheet and bake for 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with pistachios and toasted bread and process until a fine crumb. Add the butter to a large skillet with high sides. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Now add the bread crumb mixture. Toast the mixture for about 5 minutes or until the bread crumbs are golden. If the bread crumbs seem as though they need more butter, add another 2 tablespoons. Season with salt and pepper. Remove the pangrattato from the skillet and set aside.
Pasta
- Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and reserve 1 cup of pasta cooking water. Meanwhile, heat the same skillet used to toast the pangrattato over medium heat and add 2 tablespoons olive oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
- While the sprouts are cooking, add the sage, kale and garlic to a food processor and process until finely chopped. Stream in the remaining olive oil, about 1/4 cup. Reduce the heat on the brussels sprouts and pour the sage/kale pesto mixture into the pan. Add the crushed red pepper and a pinch of salt + pepper. Cook 3-5 minutes or until fragrant.
- Once the pasta is finished cooking, add the hot pasta to the pan with the brussels spouts and pesto. Add the pasta water, crumbled goat cheese and manchego cheese, toss well until creamy, adding more pasta water to thin if needed. Taste and season with salt and pepper.
- Serve immediately. If using, top each plate of pasta with some of the pangrattato. Finish with grated manchego cheese.
Notes
- I found the Pangrattato to be a bit dry on the pasta and felt that the dish was delicious without it. It is an optional addition, as it is also complete without.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
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