This past year, I have been a participant with a group of very talented cooks whose mission is to study cookbooks that are collecting dust on our bookshelves. The idea is to spend time really researching our book and then cook our way through it selecting multiple recipes to review. The best part of this mission is that it culminates in a gathering where we share tips and insight, along with a selected dish created from one of the recipes in the book. It’s a great way to expand our culinary knowledge and expertise along with having a great time with like-minded friends!
For our upcoming session, we decided to substitute a food blog for a cookbook. I recently came across a blog that intrigued me with their picturesque vegetable-forward recipes and interesting combinations, so I have selected it for my study. The blog is Half Baked Harvest. So far, I have really enjoyed the things I have made and I hope you do too as you join me on my journey of experimentation!
The recipe I selected to try today was for Brussels Sprout Spaghetti with Kale Sage Pesto. I followed most of the instructions with a few deviations and the results were very good! The only part I would omit next time is the crumb topping as I felt it was a bit dry for a topping and did not add to my enjoyment of the dish. I used Trader Joe’s Organic Brown Rice Spaghetti for the pasta. Make sure to save your pasta water, as I find it is one of the best ways to keep your pasta dish moist. I usually add a bit more to leftovers before storing them as well as it helps when reheating.
I love making pesto out of alternate ingredients and the kale-sage pesto in this recipe was a great way to sauce the pasta. It’s an easy way to get some extra greens and add flavor to your dish. I also love using pomegranate seeds as a garnish in dishes as they add a sophisticated look and a punch of color!
Brussels Sprout Spaghetti with Kale Sage Pesto
Serves 4
Ingredients
- 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 aleppo pepper
- 2 tablespoons pomegranate arils (optional)
- Kosher salt and freshly ground pepper, to taste
- 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
- Kosher salt and freshly ground pepper, to taste
- 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.
- 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.
- 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.
(click here) for printable recipe