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With some wine in there too, because well, it’s Monday.
And because it’s cold and snowy – pasta weather. Oh yes.
I hate to talk about the weather yet again, but just let me get it out of my system, then we can talk about other things. K? K.
Sooo, do you guys remember back in early February when I was telling you just how much snow we were getting? Well, I still think that was a lot of snow, BUT right now, in mid November, we may quickly be catching up to that amount. It’s insane – and beautiful, and I could not be happier about it.
It’s safe to say we have had the Christmas music going non-stop. Asher’s even got her room all “deck the halls” out. Meaning lights around the door, the cutest Christmas bedding from Pottery Barn Kids that my mom surprised her with and a huge Christmas bow one the headboard of her bed. Not gonna lie it’s the best.
AND us girls in the family have decided the Christmas tree is getting cut down on Saturday. We figure that Thanksgiving is way too late this year and it simply does not allow for enough Christmas time, so we are starting early…way early.
Have I annoyed the heck out of you yet?
Sorry, I promise that is not my goal for today, so let’s talk all things Thanksgiving.
I know that today would probably be a good day to post one of the rest of my Thanksgiving recipes that I still want to share, but you see I was just way too excited about this pasta. I also figure that we still have nine full days until Thanksgiving and we most definitely need to eat over the next nine days. So why not eat something delicious, carby and oh so cheesy?
I mean, right?
Gesh, I just love this time of year. So much goodness going on.
Here is this deal, unlike a lot of my pasta dishes I seem to be making these days, this one is actually not baked. But that doesn’t mean it’s not totally cheesy and totally awesome.
This manchego brussels sprout + prosciutto spaghetti is actually really simple and pretty healthy… if you count cheese, which you all know I do.
If you are wondering what the heck pangrattato means, it’s basically just a fancy word for classy bread crumbs. Normally I am not about fancy words or even bread crumbs for that matter, but this pangrattato? They’re like the frosting on the cake for this pasta. You don’t HAVE to have them, but you’re missing out if you don’t. In fact, the first night I made this for dinner, I just completely forgot all about the Pangrattato and served the pasta without any topping at all. I know, stupid me. Luckly, we all thought the pasta was delicious. I can thank the combo of sage and manchego cheese for that.
The next morning it hit me that I totally forgot all about my favorite part. So I made the pasta again a few days later and this time served it with all the pangrattato I could get my hands on. Without a doubt the pangrattato was huge hit and no one minded eating the same meal twice in one week. It’s just so good.
And yes, I am also one hundred percent considering this healthy. There are brussels sprouts, kale (it’s hidden…because I like to be all sneaky), sage, pistachios and even some pomegranate arils, if you’re into that on your pasta. With this particular dish, I am.
Best part is, this is pretty quick to make. Perfect for a Monday night, Tuesday night or ok, pretty much any night.
FYI, it’s the best leftover the next day for lunch.
And since this is such a colorful pasta dish, that just means our Monday night dinner should be capped off with a little bit of cho co late, right?
Manchego Brussels Sprout + Prosciutto Spaghetti w/Brown Butter Pistachio Pangrattato.
Servings: 6 Servings
Calories Per Serving: 775 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
Brown Butter Pistachio Pangrattato
- 4-6 ounces thin sliced prosciutto omit for a vegetarian dish
- 2 slices thick or 4 thin sourdough bread use a gluten free bread if needed
- 1/2 cup shelled pistachios
- 2 tablespoons unsalted butter
- salt and pepper to taste
Pasta
- 1 pound spaghetti use gluten free if needed
- 1 pound brussels sprouts cut into quarters
- 16 leaves fresh sage
- 1 cup raw kale torn
- 1 clove large garlic peeled
- 1/3 cup olive oil
- 1/3 cup white wine or sub 1/3 cup pasta cooking water
- 2-4 ounces goat cheese crumbled
- 1/2 cup grated manchego cheese plus more for serving
- pinch of crushed red pepper
- arils from one pomegranate optional
Instructions
Brown Butter Pistachio Pangrattato
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on baking sheet and bake for 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with pistachios and toasted sourdough bread, process until a fine crumb. Add the butter to a large skillet or brasier with high sides. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Now add the bread crumb mixture. Toast the mixture for about 5 minutes or until the bread crumbs are golden. If the bread crumbs seem as though they need more butter, add another 2 tablespoons. Season with salt and pepper. Remove the pangrattato from the skillet and set aside.
Pasta
- Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and reserve 1 cup of pasta cooking water.
- Meanwhile, heat the same skillet used to toast the pangrattato over medium heat and add 2 tablespoons olive oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
- While the sprouts are cooking, add the sage, kale and garlic to a food processor and process until finely chopped. Stream in the remaining olive oil, about 1/4 cup. Reduce the heat on the brussels sprouts and pour the sage/kale pesto mixture into the pan. Add the crushed red pepper and a pinch of salt + pepper. Cook 3-5 minutes or until fragrant. Once the pasta is finished cooking, add the hot pasta to the pan with the brussels spouts and pesto. Add the wine, crumbled goat cheese and manchego cheese, toss well until creamy, adding pasta water to thin if needed. Taste and season with salt + pepper.
- Serve immediately, topping each plate of pasta with a generous amount of the pangrattoto. Finish with shaved manchego cheese or crumbled goat cheese.
Pasta, cheese and chocolate. Perfect Monday to me.
Oh and the winner of last Sunday’s cookbook giveaway for Tasty Express is Kathy H. Sent you and email!
PS. I read every single comment in that post and they where all so sweet! You guys all sound like awesome people whole love Thanksgiving!
I haven’t looked through the comments to see if anyone asked this…. if you aren’t a fan of goat cheese what other cheese do you recommend? Thank you!
Hi!! I would use any cheese you really love. fontina, cheddar or whatever you love I am sure would be great! Let me know if you have questions. Hope you love the pasta! Thank you!
DELICIOUS! I made it sans-prosciutto and added about 1/4 cup more pistachios to make up for it. And I didn’t realize til just now that I forgot the pomegranate! Still delicious! Will definitely make again. Thank you!!!
SO Happy you loved this, thanks!
This looks delish! Although, what do you think it would taste like made with spaghetti squash?
Hey Lauren! I think spaghetti squash would be so good!! 🙂
Hope you love this!