Brussels Sprouts Pasta

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Dear Little Brussels Sprouts,

I’m sorry that Americans have made you the butt of a lot of cruel jokes.  I for one can hardly resist your charms.  You’re delicious, nutritious, mild, and just plain adorable.  When paired with comfort foods like noodles, chicken sausages, and white wine, you really shine.

XOXO,

Court

We’re three days into the 2013-2014 school year and tonight we just needed something comforting and we needed it fast {15 minutes!}.  This pasta combines so many things that I love into one perfect dish.  If you don’t share my fondness of Brussels sprouts, feel free to substitute in cabbage or perhaps even kale.

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You’ll need:

  • 1 pound of Brussels sprouts, trimmed and halved
  • 3 tablespoons extra virgin olive oil
  • One package of chicken sausage
  • 2 tablespoons dry white wine
  • Prepared pesto {I used bought pesto but feel free to make your own!}
  • 1 pound bowtie pasta
  • Salt & freshly cracked pepper
  • Parmesan cheese {for serving}

Preheat the oven to 400 degrees Fahrenheit.

Begin by trimming and halving one pound of Brussels sprouts.  Mix with two tablespoons of olive oil and liberally salt and pepper.  Place on a cookie and roast for ten to twelve minutes {until cooked through and nicely caramelized}.

Bring a pot of salted water to boil and drop in the pasta.  While that’s cooking, heat the remaining tablespoon of olive oil over medium heat.  Slice the chicken sausage and cook through {eight to ten minutes}.

Remove the Brussels sprouts from the oven and add in with the chicken sausage.  Turn the heat up to high, create a “well” in the center of the Brussels sprouts and chicken sausage, and carefully add the white wine.  Immediately turn off the heat and place a lid on the pan.

In a pasta bowl, mix together the noodles, Brussels sprouts, chicken sausage, and pesto {I used an 8-ounce jar}.  Liberally dust with freshly grated Parmesan cheese and serve hot.

Hope you enjoy!

XOXO,

Court

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