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