Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, orecchiette pasta with garlic parmesan brussel sprouts. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Orecchiette Pasta with Garlic Parmesan Brussel Sprouts is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Orecchiette Pasta with Garlic Parmesan Brussel Sprouts is something that I’ve loved my entire life. They are nice and they look wonderful.
The Taste You'll Love To Serve With Classico Pasta Recipes. Add the brussels sprouts, sauerkraut and garlic and season with salt and pepper. Meanwhile, cook the pasta in a pot of boiling salted water until al dente.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook orecchiette pasta with garlic parmesan brussel sprouts using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Orecchiette Pasta with Garlic Parmesan Brussel Sprouts:
- Get Orecchiette (or any variety) dried pasta
- Get 8 brussel sprouts, washed trimmed and thinly sliced
- Make ready 2/3 garlic cloves, peeled and thinly sliced
- Prepare Good pinch coarse sea salt
- Take 25 grams butter
- Get Parmesan cheese, freshly grated
- Prepare Black pepper, freshly ground
It's a quick-and-easy pasta recipe that can easily be served as a meal. For a heartier dish, top with a diced oven baked chicken breast and a side of garlic bread. Cut the ends off of the Brussels sprouts and slice into ribbons. Lay the sprouts on a sheet pan.
Instructions to make Orecchiette Pasta with Garlic Parmesan Brussel Sprouts:
- Cook pasta according to packet instructions for 2 people.
- Meanwhile, melt the butter in a shallow pan over a medium heat. Add the sliced brussel sprouts, sliced garlic and sea salt. Slowly stir fry until the butter foams, caramelizes and turns to a golden brown color. As soon as it starts to smell nutty, it is ready.
- Drain the pasta, retaining a little of the cooking juices and tip into the pan with the sprouts. Take off the heat, grate in a good handful of Parmesan and mix well.
- Finish with a generous grind of black pepper and serve with some additional Parmesan on the side. Enjoy!
- Note: this is just as tasty with any pasta you may have in the pantry. See serving suggestion below with angel hair pasta.
One one corner of the pan, add the garlic bulb. Keep the garlic in the skin so that it will roast, and not burn. Drizzle the Brussels sprouts and garlic with olive oil. Toss with pasta, pine nuts, and Brussels sprouts; season. Top with lemon zest and pistachios.
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