Ingredients
Scale
- 12 oz short pasta (such as fusilli, penne, or campanelle)
- 1 lb Brussels sprouts, trimmed and thinly sliced or shredded
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1/4 cup toasted walnuts, chopped
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil. While the water heats up, prepare your Brussels sprouts. Trim the woody ends and slice each sprout into thin ribbons. This increased surface area allows them to crisp up perfectly. Mince your garlic cloves and chop the walnuts if you have not done so already.
- Add the pasta to the boiling water and cook according to the package instructions until it reaches “al dente” texture. Before draining, carefully scoop out about 1 cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the shredded Brussels sprouts in an even layer. Let them cook undisturbed for 3 to 4 minutes to develop a golden-brown sear. Stir them and continue cooking for another 5 minutes until tender and crispy at the edges. Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant.
- Add the cooked pasta directly into the skillet with the Brussels sprouts. Pour in half of the reserved pasta water and the Parmesan cheese. Toss vigorously over medium heat. The cheese and water will create a glossy, light sauce that coats every piece of pasta. If it looks too dry, add a little more pasta water.
- Remove the skillet from the heat. Stir in the lemon juice and the toasted walnuts. Taste the pasta and add salt and pepper as needed. Serve immediately in warm bowls, topping with an extra sprinkle of Parmesan if desired.
- Cook Time: 35 minutes