pasta with pesto and brussels sprouts
I recently bought a cookbook titled, mostly plants, by the Pollan family. I’m super excited about it because it’s packed with so many nutritious, delicious-looking recipes. My sister already chose the recipes that she would like me to make for her birthday dinner (Vegan Taco Salad & White Bean and Kale Quesadillas).
While this cookbook is full of healthy recipes that consist of “mostly plants,” it would be a mistake to think that these recipes are any less delicious or satisfying. From Cauliflower, Spinach, and Chickpea Patties to Three Greens Spanakopita Casserole, this book has lots to offer. I’m really excited about the Banana-Loaded Cream Pie with Chocolate Swirls in the dessert section.
I also really appreciate that this book is full of diet-friendly options (such as gluten-free, vegetarian, etc.) and also provides adaptations to make the recipes diet-friendly.
I came across this pasta recipe with pesto and Brussels sprouts, and it looked both delicious and easy to make on a weeknight. I’m so glad that I tried it because my whole family loved it!
Pasta with pesto is a really nostalgic dish for me because my mom’s side of the family used to make it for me and my sister a lot when we were growing up. I know that the taste of pasta, pesto, and parmesan cheese will always have a special place in my heart. After making homemade pesto, I realize just how much more fresh, fragrant, and flavorful pesto is when you make it from scratch. And because I shredded the Brussels sprouts so finely using a food processor, I didn’t really notice their flavor, but they added a health boost to the meal. This is definitely a new go-to pasta recipe of mine!
Directions
Bring a large pot of water to a boil.
For the pesto:
In a food processor or blender, combine the basil, olive oil, walnuts, garlic, 3/4 tsp. salt, and 1/8 tsp. black pepper. Pulse until coarsely chopped. Scrape down the sides with a rubber spatula, add the Parmesan cheese, and pulse again until smooth and evenly blended, 1-2 minutes. Transfer to a small bowl and set aside.
For the pasta:
Add 1 tbsp. salt and the pasta to the boiling water and cook until al dente, about 1 minute less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
While the pasta cooks, rinse off the food processor bowl, if you used it for the pesto, and fit the food processor with the slicing blade. Use the processor to thinly slice the Brussels sprouts (alternatively, use a sharp knife to thinly slice them). Set aside.
In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently and taking care not to burn the garlic, for 2 minutes. Add the Brussels sprouts, 1/2 tsp. salt, and 1/4 tsp. black pepper and sauté until the sprouts begin to soften, about 3 minutes. Spread the sprouts in the skillet and press down on them with the back of a wooden spoon to flatten. Cook undisturbed for 1-2 minutes to brown them, then stir and repeat. Turn off the heat and set aside.
In a separate large skillet over low heat, heat the heavy cream for about 30 seconds, then add the pesto (or to taste) and stir well to incorporate. Stir in the cooked pasta, Once incorporated, add the Brussels sprouts and mix well. Add 2-3 tbsp. of the reserved pasta water, for desired creaminess. Season with salt, black pepper, a drizzle of olive oil, a sprinkle of pine nuts, and some Parmesan cheese. Serve hot and enjoy!
My Notes
I made some adaptations to the original cookbook recipe. The original recipe calls for 1 pound (16 oz.) of orecchiette pasta. I used fusilli because it’s the gluten-free pasta I could find at the grocery store, and I used 24 oz. because I find that it’s a good amount of pasta given the amount of pesto and Brussels sprouts that the recipe calls for.
The original recipe also calls for parsley rather than basil leaves, but I wanted to make classic basil pesto.
I topped my pasta with a drizzle of olive oil, pine nuts, and Parmesan cheese to add more flavor!
Ingredients
For the pesto
2 cups tightly packed fresh basil leaves (or flat-leaf parsley leaves)
3/4 cup extra-virgin olive oil
1/4 cup plus 2 tbsp. chopped raw walnuts
2 cloves garlic, lightly crushed
Kosher salt
Freshly ground pepper
1/2 cup plus 2 tbsp. freshly grated parmesan cheese
For the pasta
Kosher salt
24 oz. pasta of choice (I used fusilli pasta)
1 pound Brussels sprouts
2 tbsp. extra-virgin olive oil
2 large cloves garlic, minced
1/4 tsp. crushed red pepper flakes
Freshly ground pepper
3 tbsp. heavy cream
