September 13, 2013

penne with sauteed brussels sprouts and pistachios

penne with sautéed brussels sprouts and pistachios | TWELFTH AVENUE

September is hands-down my favorite month. Both Phil’s and my birthdays are in September, it signals the official start of my two favorite seasons, fall and college football (#goducks), the weather is freaking amazing, and Brussels sprouts, the most delicious of cruciferous vegetables, are at their peak. I know Brussels sprouts aren’t everyone’s cup of tea (hi, Mom!), but this recipe calls for just the leaves, which have a much milder flavor than the cores. Not to mention they’re tossed with olive oil and pistachios and served over everyone’s favorite carb: pastaaaaa.

penne with sautéed brussels sprouts and pistachios | TWELFTH AVENUE

His and hers. Oh stop it, I know what you’re thinking. Perverts. JK I was thinking the same thing.

penne with sautéed brussels sprouts and pistachios | TWELFTH AVENUE

Penne with Sautéed Brussels Sprouts and Pistachios
serves 2


4 ounces uncooked penne (I prefer whole wheat)
10-15 large Brussels sprouts
30 shelled pistachios
1 large garlic clove, diced
2 Tablespoons olive oil
1 small lemon
Salt and pepper


Rinse Brussels sprouts under cool water. Chop off the ends and discard. Peel away all of the outer leaves and set aside – you should have about 2 cups of leaves. Throw away the leftover cores (or keep them, whatever, I don’t really care).

Bring about 2 cups of water to a boil and salt liberally. Cook pasta according to package directions.

While pasta is cooking, heat olive oil in a large pan over medium heat. Add garlic and sautée for about 30 seconds. Add Brussels sprouts leaves and pistachios and sautée, stirring occasionally, for about five minutes, or until leaves have started to brown. Sprinkle with salt and pepper to taste.

Drain pasta and portion out onto two plates. Top with sautéed Brussels sprouts mixture. Finish with a squeeze of lemon juice.