Manchego Brussels Sprout + Prosciutto Spaghetti
Ingredients
Brown Butter Pistachio Pangrattato
-
4-6
ounces
thin sliced prosciutto
-
2
slices
thick or 4 thin sourdough bread
-
½
cup
shelled pistachios
-
2
tablespoons
unsalted butter
-
to taste
salt and pepper
Pasta
-
1
pound
spaghetti
-
1
pound
brussels sprouts
-
16
leaves
fresh sage
-
1
cup
raw kale
-
1
clove
large garlic
-
⅓
cup
olive oil
-
⅓
cup
white wine
-
2-4
ounces
goat cheese
-
½
cup
grated manchego cheese
-
a pinch
crushed red pepper
-
arils from one
pomegranate (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Bake the prosciutto on the baking sheet for 10-15 minutes until crisp, then cool and process with pistachios and toasted sourdough into fine crumbs.
- In a skillet, brown the butter for about 2 minutes, then add the breadcrumb mixture and toast for about 5 minutes until golden. Season with salt and pepper, then set aside.
- Boil salted water and cook the spaghetti until al dente, reserving 1 cup of pasta water.
- In the same skillet, heat olive oil and cook the brussels sprouts until golden brown, about 8-10 minutes.
- Process sage, kale, and garlic until finely chopped, then stream in more olive oil.
- Add the sage/kale mixture to the skillet with the brussels sprouts, along with crushed red pepper and seasonings, and cook for 3-5 minutes.
- Combine the hot pasta with the brussels sprouts and pesto, adding wine, goat cheese, and manchego cheese, tossing until creamy. Use reserved pasta water to adjust consistency.
- Serve immediately, topped with pangrattato and additional cheese.
Nutrition Facts (estimated)
Servings
6
Calories
775
Total fat
40g
Total carbohydrates
70g
Total protein
25g
Sodium
800mg
Cholesterol
50mg
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