Orecchiette with Brown Butter, Brussels Sprouts & Walnuts
Ingredients
The pasta and vegetables
-
12
ounces
Brussels sprouts
-
8 to 12
ounces
orecchiette or other pasta
-
2
tablespoons
kosher salt
The sauce and toppings
-
6
tablespoons
unsalted butter
-
1
cup
walnuts
-
2
ounces
grated Pecorino or Parmigiano
-
to taste
freshly cracked pepper
-
to taste
flaky sea salt
Instructions
- 1. Cut the stems off the Brussels sprouts and separate the leaves, slicing the hearts thinly.
- 2. Boil a large pot of water and add kosher salt.
- 3. Melt the butter in a large sauté pan over medium heat until browned.
- 4. Toast the walnuts in a small sauté pan until fragrant.
- 5. Cook the pasta according to package instructions, adding the Brussels sprouts in the last minute.
- 6. Reserve some pasta cooking liquid, then drain the pasta and sprouts.
- 7. Combine the pasta and sprouts with the brown butter, reserved cooking liquid, walnuts, and cheese, adjusting seasoning as needed.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
500
Total fat
30g
Total carbohydrates
45g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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