Farfalle With Sauteed Brussels Sprouts
By: Ruth Daniels
Published: Monday, December 21, 2009 - 4:38pm

Ingredients




1 lb/450g Brussels sprouts
Coarse salt and freshly ground black pepper

8 oz/225g farfalle
2 tablespoons extra virgin olive oil, plus more for drizzling at serving time
1 garlic clove, minced
4 tablespoons unsalted butter, cut into pieces
2 tablespoons capers, rinsed and drained
1/4 cup fresh Italian/flat leaf parsley, coarsely chopped
tablespoon Zest of 1 lemon, finely grated (2 tbsp) plus 1  lemon juice

Preparation

1 Cut Brussels sprouts in half length-wise from top through stem. Trim away the cor and pull the leaves apart. 2 Bring a large pot of water to a boil. Add salt and pasta according to directions (anywhere from 5-10 minutes). Reserve 1/3 cup of cooking water. Drain pasta and drizzle with olive oil. 3 In the meantime, heat 2 tbsp olive oil in a large sauté pan over medium heat. Cook garlic until softened, stirring constantly (about 2 minutes). Add the Brussels Sprouts, tossing to coat. (Ruth’s note: I actually sautéed Brussels Sprouts and garlic together for 2 minutes and then added the reserved cooking water). Cook over medium heat until the leaves are tender (about 5 minutes) stirring occasionally. 4 Add the drained pasta and butter and continue to cook, tossing until the pasta is warmed through and the butter has completely melted (Ruth’s note: it will form a silky lovely sauce.) 5 Transfer to a serving bowl and add the capers, parsley and lemon zest & juice. Taste for seasoning, and add salt and pepper to your taste.

About


Normally for Presto Pasta Nights, I like to do a main dish for my entry. This week, I went another route...sort of. I recently received a copy of Martha Stewart's Dinner at Home and I'll be writing all about it over at Cookbooks4EveryKitchen very soon. It's pretty spectacular...but I'll save that for later.  
Back to my dilemma...Martha's new book is divided by season and each season has tons of menu ideas...that's right...not just tons of recipes, but entire menu ideas. For PPN I was just going to find a pasta that looked good and ...voila!
But in the Winter section, one of the menus caught my attention:
Cheese Fondue,
Crisp Pork Cutlets (with an intriquing Caraway Sour Cream Sauce),
Egg Noodles with Sauteed Brussels Sprouts Leaves for the main course
and for dessert...Cherry Compote over Chocolate Ice Cream.

Comments:
Helen Pitlick

Mmm... I love the flavor combinations in this dish.