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Brussel Sprout Pasta Recipe
- Prep Time: 15 MINS
- Cook Time: 15 MINS
- Total: 30 MINS
- Servings: 6
Brussel Sprout Pasta Recipe
Ingredients
- 12 ounces bucatini / linguine
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 pound Brussels sprouts thinly sliced some outer leaves reserved for serving kosher salt & freshly ground black pepper
- 1/4 cup Maille old-style Dijon mustard
- 4 tbsps unsalted butter
- 1/3 cup grated pecorino Romano cheese plus more to serve
- 1 lemon zested & juiced
- lemon wedges for serving
Preparation
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Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain, reserving 1 ½ cups pasta cooking liquid.
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While the pasta cooks, heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of brussels sprouts and cook, stirring occasionally, until tender and browned, about 5 minutes. Transfer to a plate and season with salt and pepper. Add an additional 1 Tbsp. olive oil to the skillet and repeat with remaining brussels sprouts. Transfer to plate.
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Add butter to the now empty skillet over medium heat. Once melted, add garlic and saute until fragrant and just beginning to brown, about 1 minute. Add pasta, brussels sprouts, reserved leaves, mustard, Pecorino Romano and ½ cup pasta water. Stir to coat the pasta, adding additional pasta water as needed to reach your desired consistency.
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Off heat, stir in lemon juice and zest. Season with additional salt and pepper to taste.
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Serve with lemon wedges and additional Pecorino Romano on the side.
