Bowties, Brussels Sprouts and Candied Almonds

February 2010
Bowties, Brussels Sprouts and Candied Almonds

by 5 people

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Makes: 4 servings

Prep: 10 mins

Cook: 15 mins

Ingredients
  • 3/4 pound brussels sprouts, trimmed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 pound bowtie pasta
  • 2 tablespoons butter
  • 3 ounces honey-roasted almonds (about 3/4 cup), finely chopped
  • 3 1/2 ounces goat cheese, crumbled
Directions
  1. Preheat the oven to 400 degrees . On a baking sheet, toss the brussels sprouts with the olive oil; season with salt and pepper. Roast, tossing occasionally, until browned, about 15 minutes.
  2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/3 cup pasta cooking water. Return the pasta and reserved cooking water to the pot. Stir in the butter and brussels sprouts; toss in the almonds. Top with the goat cheese.
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