Just when I thought pasta couldn’t get any better, I discovered the magic that is Brussels sprouts.
I know you are thinking the same thing I am… Yup! How can Brussels sprouts get any tastier?
Well, let me tell you… If there ever was a doubt about the deliciousness of these perfect little cruciferous vegetables, this recipe will blow any of that doubt out of the water.
These roasted, caramelized, softened greens co-mingling with soft and chewy noodles in this creamy kale pesto sauce will leave you coming back for more…and more…and more.
The toasted pistachio crumble is the perfect topping for this delicious, creamy, hearty pasta, and it’s really what puts this dish over the top. There is nothing like a creamy pasta that is all dressed up with a perfectly crisp, lightly toasted, nutty gremolata.
The fresh pomegranate not only adds a tiny sweet touch but it makes this pasta look beautiful on a plate… or in a platter.
There’s something romantic about pasta. I fancy it a special meal to be shared with people you love… that just so happens to go perfectly with wine as well.
This pasta is soooo good, it’s rich and creamy, hearty and crunchy, colorful and warm, comforting, loaded with texture and full of nutrients.
I hope you cook up a batch for your next family meal and enjoy it as much as we do.
- 2 thick slices sourdough bread, toasted
- ½ cup shelled salted pistachios
- ¼ tbsp black pepper
- 2 tbsp butter
- 1.5 lbs. Brussels sprouts, cut into halves
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 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
- 5 tbsp goats cheese (or cream cheese)
- arils for ½ large pomegranate (optional)
- Preheat the oven to 400 deg F.
- 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.
- 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.
- For the Pasta: Cook the pasta according to package directions.
- 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.
- 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.
[…] less than an hour’s time toss it all together and dig right in. Variations of kale pesto are some of my favorite ways to sneak in the power packed king of greens into my kids, and […]