Orecchiette with Charred Brussels Sprouts

Name: Orecchiette with Charred Brussels Sprouts
Ingredients: 8 oz. Brussels sprouts, trimmed, leaves separated (about 2 cups); 4 cloves garlic, sliced; 1 Fresno chile, thinly sliced; 8 tbsp. olive oil; 3/4 cup white wine; 6 fresh thyme sprigs; 6 oz. orecchiette, cooked, plus 1/4 cup reserved cooking water; 1 tbsp. pine nuts, toasted; 2 tsp. lemon zest; 1/4 cup chopped toasted pistachios

Green sprouts, red peppers, purple onions—oh, yeah, and white wine! This pasta dish has alllll the colors—and flavor.

Author:: Rochelle Palermo
Publish date:: Nov 25, 2019

Orecchiette with Charred Brussels Sprouts — Photography by Christopher Testani

Recipe by Rochelle Palermo


Start to Finish: 20 minutes	Servings: 2

Ingredients

8 oz. Brussels sprouts, trimmed, leaves separated (about 2 cups)
4 cloves garlic, sliced
1 Fresno chile, thinly sliced
8 tbsp. olive oil
3/4 cup white wine
6 fresh thyme sprigs
6 oz. orecchiette, cooked, plus 1/4 cup reserved cooking water
1 tbsp. pine nuts, toasted
2 tsp. lemon zest
1/4 cup chopped toasted pistachios

Preparation

On rimmed baking sheet, toss Brussels sprouts, garlic, chile, and 3 tbsp. oil; season. Broil for 5 minutes. In skillet, simmer wine, thyme, and pasta cooking water over medium-high heat until thickened, 5 to 10 minutes. Whisk in remaining 5 tbsp. oil. Toss with pasta, pine nuts, and Brussels sprouts; season. Top with lemon zest and pistachios.