I don't know about you guys, but I am feeling lazy. September means school is back in session and ordering pizza/Chinese/both is becoming extremely tempting. Measuring ingredients and reading a recipe seems like too daunting a task these days. So when I saw this "recipe" I knew it had to happen in my kitchen. We've had this pasta twice now, and the first time I found a bag of shaved brussels sprouts at Target. The second time, I finally got to use the amazing mandoline my lovely friend, Andrea, gave me for my birthday! It was fun. The pieces were more substantial than the bagged kind and had fresher flavor. You could also use a very sharp knife if you aren't lucky enough to have an Andrea in your life.
The amount of pesto, pasta, cheese and brussels sprouts really depends on your personal taste. I used an entire pound of veggies, but you may not love brussels sprouts so you could use less, of course. Mix and taste until you find the amount perfect for you!
P.S. This is fabulous leftover and definitely makes lunch a happy occasion.
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| Yup, that's all you need! |
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| I love you, mandoline. |
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| Crispy and browned. |
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| Don't forget to save some yummy pasta water! |
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| Mix mix mix. |
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| Dig in. I dare you to resist! |
Ingredients
1 lb pasta (any short shape will do)
1 lb Brussels sprouts, shaved
7-10 ounces refrigerated pesto basil
1-2 tablespoons extra virgin olive oil
grated parmesan cheese (I used 1/2 cup)
salt and pepper to taste
1 cup reserved pasta water
Boil pasta in salted water in a large pot, according to package directions. Meanwhile, saute Brussels sprouts in olive oil until lightly browned, about 10 minutes. Salt and pepper to taste. When pasta is al dente, scoop out about a cup of pasta water. Drain pasta and return to pot. Add pesto, brussels sprouts and almost all the pasta water. Stir to combine, then add cheese. Give it a good stir, and decide if you need to add remaining pasta water to give it a saucy consistency. Taste and season with additional salt and pepper if necessary. Serve immediately.
