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; ¾ 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; ¼ cup chopped toasted pistachios

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.

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