Recipes Nugget Markets Signature Recipes
Brussels Sprouts Pasta
- Prep time
- 10 minutes PT10M
- Cook time
- 15-20 minutes PT20M
- Yield
- Serves 4
- Difficulty
This recipe features our Kitchen's Roasted Brussels Sprouts – made with pancetta, pine nuts, olive oil and Pecorino Romano cheese – and turns them into a tasty pasta dish.
Ingredients
- 1 pint Fresh to Market Roasted Brussels Sprouts or ½ lb. fresh Brussels sprouts
- 1 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon garlic, minced
- 1½ cups Parmigiano-Reggiano, shredded
- ¼ bag wide egg noodles
- Kosher or sea salt and cracked black pepper to taste
Preparation
If using our Kitchen’s Roasted Brussels Sprouts, cut in half and set aside. If using fresh Brussels sprouts, blanch for 6 – 8 minutes or until knife inserts easily into the base. Shock in an ice bath, cut in half and set aside. Cook pasta until al dente; set aside.
Warm cream over medium heat; add butter, salt, pepper and garlic. Once mixture is hot, slowly stir in 1 cup of the cheese until melted. Combine the cheese sauce, Brussels sprouts, and pasta. The heat from the pasta and cheese sauce will warm the Brussels sprouts. Garnish with remaining ½ cup Parmigiano-Reggiano cheese.
Techniques used in this recipe:
- mince
- mince: to chop into very small pieces.
Glossary:
- al dente
-
Italian, To the tooth; to cook an item, such as pasta or vegetables, until it is tender but still firm, not soft.
