Pasta with Brussels sprouts and pine nuts
Description
The dish is prepared without unnecessary complications. Use Rotini pasta or any other small-shaped pasta for this recipe. To keep the pasta warm while you prepare the other ingredients, place it in a lightly preheated oven. If you have bacon drippings, be sure to use them instead of butter—it will make the dish more flavorful. The dish is ready to serve.
Instructions
- 1
Step 1
1. In a large pot, bring water to a boil over high heat. When the water boils, add 1 tablespoon of salt and the pasta. Cook according to the package instructions. Drain the pasta, reserving about 1 cup of the cooking liquid. Grate the Parmesan cheese. Heat a nonstick skillet over medium heat. Add the pine nuts and cook, stirring, until fragrant, 1–2 minutes. Transfer the nuts to a small bowl and set aside.
- 2
Step 2
2. Add oil or fat to a skillet and heat over medium heat. Add Brussels sprouts and a large pinch of salt. Cook without stirring for 2 minutes. Stir and continue cooking for 6 minutes. Push the sprouts to the edges of the skillet, then add minced garlic and crushed red pepper flakes to the center. Sauté, stirring constantly, until fragrant, about 30 seconds. Mix everything together, then transfer to a bowl.
- 3
Step 3
3. Add water to the skillet, cover with a lid, and cook for 2 minutes. Remove the lid, skim off any remaining fat, and let the liquid evaporate. Add the pasta, Brussels sprouts with garlic, lemon juice, and ½ cup of pasta cooking water. Heat while stirring constantly, then sprinkle with grated Parmesan. Add more liquid if needed. Season with salt and pepper to taste, if desired. Serve immediately.