halfbakedharvest4.5
Manchego Brussels Sprout + Prosciutto Spaghetti w/Brown Butter Pistachio Pangrattato.
Unlike a lot of my pasta dishes I seem to be making these days, this one is actually not baked. But that doesn't mean it's not totally cheesy and totally awesome.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●food processor
- ●oven
- ●pot
- ●pan
📝 Preparation Steps
1
Brown Butter Pistachio Pangrattato
2
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on baking sheet and bake for ⏱️ 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with pistachios and toasted sourdough bread, process until a fine crumb. Add the butter to a large skillet or brasier with high sides. Allow the butter to brown lightly until it smells toasted, about ⏱️ 2 minutes. Now add the bread crumb mixture. Toast the mixture for about ⏱️ 5 minutes or until the bread crumbs are golden. If the bread crumbs seem as though they need more butter, add another 2 tablespoons. Season with salt and pepper. Remove the pangrattato from the skillet and set aside.
salt and pepper (to taste)
3
Pasta
4
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and reserve 1 cup of pasta cooking water.
5
Meanwhile, heat the same skillet used to toast the pangrattato over medium heat and add 2 tablespoons olive oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to ⏱️ 10 minutes.
brussels sprouts (cut into quarters)1 pound
6
While the sprouts are cooking, add the sage, kale and garlic to a food processor and process until finely chopped. Stream in the remaining olive oil, about 1/4 cup. Reduce the heat on the brussels sprouts and pour the sage/kale pesto mixture into the pan. Add the crushed red pepper and a pinch of salt + pepper. Cook ⏱️ 3-5 minutes or until fragrant. Once the pasta is finished cooking, add the hot pasta to the pan with the brussels spouts and pesto. Add the wine, crumbled goat cheese and manchego cheese, toss well until creamy, adding pasta water to thin if needed. Taste and season with salt + pepper.
large garlic (peeled)1 clovebrussels sprouts (cut into quarters)1 pound
7
Serve immediately, topping each plate of pasta with a generous amount of the pangrattoto. Finish with shaved manchego cheese or crumbled goat cheese.
Nutrition Facts
calories
775 kcal
fat Content
35 g
serving Size
4 g
fiber Content
6 g
sugar Content
5 g
sodium Content
405 mg
protein Content
24 g
cholesterol Content
36 mg
carbohydrate Content
80 g
saturated Fat Content
11 g
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