Tonight we took a page from the March Cooking Light, a pasta dish that involves Brussels sprouts. We are huge fans of the Brussels sprouts, so away we go:
The recipe is fairly simple, about 20 minutes is all it takes to complete the entire dish. After 3 bacon strips are browned for 5 minutes the trimmed and thinly sliced Brussels go in for a 4 minute sauté with 3 cloves garlic. In the Brinker house that means 6 cloves garlic; I might have also increased the 1# of Brussels specified in the recipe to 1.5#.
After the Brussels are softened you stir back in the bacon along with 2 tablespoons butter, one lemon rind and 1 tablespoon lemon juice, along with salt, black pepper, and crushed red pepper.
The pasta is added to skillet and tossed to combine. The dish comes out tasting crisp with a light butter lemon sauce. I took it one step further and threw some Sartori Parmesan on top as well, although I suspect shaved Asiago would go well on top also. I combined this with a Sierra Nevada Pilsner, with it’s crisp bitter taste it was a perfect pair with the buttery lemony sauce.
– JB –