Pasta, pesto and pecorino – with Brussels sprouts? Say what? Trust us. It’s damned good.
Pasta, pesto and pecorino may not be the first things that come to mind when you think of Brussels sprouts. That’s partly why we’ve put them together here. We really want to show how versatile Brussels sprouts are. They’re not just a Thanksgiving side dish. They can be super-stars in all kinds of recipes.
Why does this recipe work? Brussels sprouts are a tad on the bitter side. The sweetness of the basil, oiliness of the olive oil and saltiness of the cheese mellow out that bitterness. What’s left is really soft meaty flavors from the sprouts, surrounded by carbs. How could it possibly be bad?
A great thing about this recipe is that it’s made in one pot. You cook the pasta according to the package. Then you add the sprouts for the last few minutes. Drain, stir in the pesto, cheese and olive oil. Serve. Meatless Monday, here I come!Print
- 1 lb. fettuccine pasta
- 1 lb. Brussels sprouts, trimmed and halved (quartered if large)
- 6 Tbsp. pesto sauce
- 3 Tbsp. olive oil
- ½ cup grated Pecorino, plus more for serving
- ½ tsp. coarse salt
- ¼ tsp. black pepper
- Fill big pot with water and boil on high. Add salt as desired. Add fettuccine and cook according to package directions but add Brussels sprouts for the last 5 minutes of cooking.
- Drain and add pesto, olive oil, pecorino, salt and pepper. Toss ingredients together and top with additional grated pecorino (or use a potato peeler to scrape long ribbons from the block of cheese). Serve.
- For the sprouts, include any leaves that fall off when cutting as long as they are not discolored.