This super easy meal was made easier with the hands of my 3 year old and also made special by the story to match with it. Being a part of this process also makes him more likely to want to eat Brussels Sprouts which is a win win for me! He loves the Brussels Sprout Chips so much so that I can hardly keep any to use for topping the pasta! During dinner we showed him photos of us eating this pasta in Italy and told him the full story. My three year old loves to peel the leaves off of the Brussels so if you’re kids like to get involved in the kitchen put them to work with a bowl of Brussels and another bowl to put the leaves in. Serve the hot pasta topped with all of the Brussels and the crispy bacon. The result of the two is full flavored mini sprouts along with crispy brussels sprout chips (think kale chips but smaller!). What’s leftover of the Brussels I cut in half and then sauté in some of the bacon grease after cooking the bacon. For the Brussels Sprouts, I pull off as many of the leaves from the outside as I can and then roast those leaves in the oven until they’re crispy (creating a crispy little leaf chip). If using another pasta I recommend a bronze dye-cut pasta (find this on the label) which absorb the flavors of the sauce more. Add oil and Brussels sprouts and shallot to the pan cook, stirring occasionally, until tender-crisp, 4 to 6 minutes. Transfer to a clean plate with a slotted spoon. Cook, flipping once, until opaque and curled, about 3 minutes. Trofie Pasta can be found at European import markets or could be subbed for another pasta. Increase heat to medium-high and add shrimp to the pan. May my eyes be open to them, and my heart be ready for laughter and whim. This holiday season I hope to find those moments, not the curated ones but the moments that just happen and you never forget them. olive oil, bread crumbs, Gruyere cheese, baking spray, Thai chili peppers and 14 more. With little children, time flies so fast and you really have to grasp onto these moments. LOADED BRUSSEL SPROUT & TOMATO PASTA BAKE WITH CHICKEN & SAUSAGE GirlHeartFoodDawn. That day, in the rain, with our bowl-ful of pesto pasta before 11 am, we made a memory. If you can’t find it though, feel free to sub with any other pasta (dye cut pastas are the best for really attracting the flavor of sauces). Since then we have found this type of pasta locally at a market that imports goods from Europe. Imagine little magical twirls of pasta that perfectly soak in all of the flavor of the region – this is trofie pasta. They often serve this fresh made basil sauce over a pasta called trofie pasta. This region of Italy is known for it’s Pesto, which we had yet to try. That morning we ordered the Trofie Pesto Pasta, Trofie al Pesto, (theirs was not topped with Brussels or Bacon but just a simple pasta with pesto). It was still morning hours but after a couple cups of coffee we opted for a big bowl of pasta. After pushing our stroller up the hill to town, all three of us wet from head to toe, we spotted an open cafe to warm up in. It was raining the day we were there, so no magnificent views, but we still decided to make the trek. Corniglia, a tiny town known for it’s wine, is perched up on a cliff with magnificent views of the bright blue sea. We were traveling between towns and decided to hop of the train to visit a little village high up on a hill of the Cinque Terre. This bowl of comfort takes me right back to Italy one year ago. Today I’m sharing my inspiration for this pasta dish along with a great list of Winter-y recipes that all include seasonal produce -great for meal planning in the busy holiday season. Season with additional salt and pepper to taste.ĥServe with lemon wedges and additional Pecorino Romano on the side.Winter meals don’t get more comforting than this…Trofie Pasta with Pesto, Crispy Brussels Sprout Chips and Bacon. Stir to coat the pasta, adding additional pasta water as needed to reach your desired consistency.ĤOff heat, stir in lemon juice and zest. Add pasta, Brussels sprouts, reserved leaves, mustard, Pecorino Romano and ½ cup pasta water. Once melted, add garlic and saute until fragrant and just beginning to brown, about 1 minute. Transfer to plate.ģAdd butter to the now empty skillet over medium heat. olive oil to the skillet and repeat with remaining Brussels sprouts. Transfer to a plate and season with salt and pepper. Add half of Brussels sprouts and cook, stirring occasionally, until tender and browned, about 5 minutes. oil in a large skillet over medium-high heat. Drain, reserving 1 ½ cups pasta cooking liquid.ĢWhile the pasta cooks, heat 1 Tbsp. Add pasta and cook until al dente according to package directions. 1/3 cup grated Pecorino Romano cheese, plus more for servingġBring a large pot of salted water to a boil.1 pound Brussels sprouts, thinly sliced, some outer leaves reserved for serving Kosher salt and freshly ground black pepper.Change the way you experience Brussels sprouts with this delicious and easy Brussels sprout pasta, a quick and healthy meal to end the week.
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