Brown Butter Pasta With Shaved Brussels Sprouts Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 1 pound Brussels sprouts
  • 8 ½ ounces orecchiette pasta
  • 6 tablespoons butter
  • 1 tablespoon olive oil
  • 4 shallots, sliced
  • 3 garlic cloves, sliced
  • ¾ cup roasted almonds, roughly chopped
  • 1 cup grated Parmesan, divided
  • ¾ cup finely chopped fresh parsley leaves + ¼ cup whole fresh parsley leaves, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Directions
  1. Finely slice the Brussels sprouts, trimming off and discarding the ends.
  2. Cook orecchiette in boiling water for 8 minutes or until al dente.
  3. Reserve 1 cup pasta water, then drain orecchiette and set aside.
  4. While the pasta cooks, place a large pan over medium heat and add the butter. Cook for 2 minutes or until foamy and golden brown.
  5. Add olive oil and shaved Brussels sprouts and saute for 5 minutes, stirring intermittently, until starting to caramelize and turn golden brown around the edges.
  6. Add shallots and garlic and cook for 5 more minutes or until the shallots are soft and translucent.
  7. Add the cooked orecchiette, reserved pasta water, almonds, half of the Parmesan, ¾ cup chopped parsley, salt, and pepper. Stir over heat until well combined and the pasta water has been absorbed.
  8. Divide the pasta into bowls.
  9. Garnish with remaining Parmesan and parsley leaves before serving.