Brussels Sprout Kale Pesto Pasta with Toasted Pistachio Gremolata
 
Prep time
Cook time
Total time
 
This Brussels sprouts kale pesto pasta is bursting with nutrition but it's so creamy and delicious you would never know. The pistachio gremolata puts this past dish over the top. This is one dish you will make over and over again.
Author:
Recipe type: Vegetarian
Cuisine: Italian
Serves: 4 to 6 servings
Ingredients
For the Gremolata
  • 2 thick slices sourdough bread, toasted
  • ½ cup shelled salted pistachios
  • ¼ tbsp black pepper
  • 2 tbsp butter
For the Brussel Sprouts
  • 1.5 lbs. Brussels sprouts, cut into halves
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
For the Kale Pesto Pasta
  • 1 pound linguini
  • 4 oz package basil leaves, leaves removed
  • ½ cup torn kale leaves (packed)
  • 2 cloves garlic
  • ½ cup grated parmesan
  • juice of 1 lemon
  • ½ tsp salt
  • ¼ cup olive oil
To Assemble
  • 5 tbsp goats cheese (or cream cheese)
  • arils for ½ large pomegranate (optional)
Directions
  1. Preheat the oven to 400 deg F.
  2. For the Brussels Sprouts: Toss the brussels sprouts with the olive oil, salt and pepper and place in a 9 by 13 baking dish. Bake for 30-35 minutes, stirring once half way through. (Timing will vary depending on size of Brussels sprouts) Bake until brussels sprouts are soft, but not too soft, and golden brown. Remove and set aside.
  3. For the Gremolata: Place in the food processor the bread, pistachios, and black pepper. Pulse until a fine crumble. Next, add the butter to a large skillet on medium-high heat. Allow the butter to brown lightly until it just begins to smell toasted. Add the bread crumble mixture. Toast the mixture, stirring ever 30 seconds, for 3-5 minutes or until the bread crumbles are golden. Remove form the skillet and set aside.
  4. For the Pasta: Cook the pasta according to package directions.
  5. For the Pesto: Place all ingredients in a food processor (except the olive oil).Tun on the food processor and slowly stream in the olive oil. Process until mixture combines and is smooth.
  6. To Assemble: Mix together the pasta, pesto, goats cheese, and Brussels sprouts, and 1 cup of the gremolata. Taste and add salt if necessary. Next transfer to a serving platter and top with more gremolata and the pomegranate arils. Serve immediately.
Recipe by GalaLiving at http://galaliving.com/brussels-sprout-kale-pesto-pasta-with-toasted-pistachio-crumble/