Sunday, October 17, 2010

RECIPE: Bucatini with Brussels Sprouts

1 lb. brussels sprouts, trimmed and large sprouts halved
1/3 cup Parm-Reg, grated, plus additional for garnish
3 cloves garlic
2 tbsp evoo
3 tbsp chopped walnuts
2 tsp lemon thyme, finely chopped
1/2 lb. bucatini

1. Preheat oven to 375 degrees F.

2. Place sprouts in cast iron pan with garlic and evoo. Season with s&p. Toss so that all of the ingredients are evenly coated in evoo and well-seasoned. Roast for 15 minutes. Remove pan from oven, add walnuts and lemon thyme. Stir brussels sprouts so that sprouts flip over and walnuts and thyme are evenly distributed. Roast until brussels sprouts are nicely browned, with some of the outer leaves looking almost charred. Trust me, charred brussels sprouts are happy brussels sprouts.

3. Meanwhile cook bucatini according to package specifications in a large pot of boiled, salted water. Drain, reserving 1/2 cup of the pasta cooking liquid. Add pasta to brussels sprouts. Toss in parm-reg, and drizzle in approximately 1/4 cup of the pasta water. Toss to combine. If the sauce is still thick, add remaining pasta water until it loosens and just coats the pasta. If desired, drizzle in additional 1 tbsp evoo over warm pasta.

4. Serve pasta in individual pasta bowls (or plates), garnished with additional parm-reg (if desired).

Submitted by Vicki Boyne

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