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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?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Your photography never fails to astound me! so beautiful.
Thank you so much!! 🙂
YUMMM!!!
That looks so tasty!
Thanks Julia!
These flavors sound divine!
Thanks Brenda!
this looks great!!
Thanks Jessica!
Yikes, I’ve never tried eating pomegranate seeds with pasta and this looks delicious! I bet those little bursts of tangy sweetness from the arils make the pasta extra tasty.
You would love it, Nic! It seems like your kind of thing. 🙂
Pretty sure I need Pangrattato in my life on everything from here on out. Starting with this AMAZING pasta.
You do, you do! 🙂
Thanks Stephanie!
Pangrattato is new to me but I love it. What a great way to fancy-up and flavor-up a simple pasta dish.
Thanks Marissa!
There is no way that pistachio mixture would make it to the pasta without me devouring eat. LOVE this.
Haha! It is so good! 🙂
Thanks Christina!
With all that snow you’re getting, I don’t blame you for wanting to jump start the Christmas festivities! I did buy a cup of coffee with a ton of snow flakes and reindeer drawn on it. Does that count as getting into the Christmas spirit? I love all the greens and magentas in this bowl of spaghetti!!
Yes, totally!! 🙂
Thanks Lisa!
I. Need. This. Now. Yummm! Goat cheese and manchego?! Yes pleeease 🙂
Thanks Jennifer!!
I love brown buttered bread crumbs – we use here on our worms and dirt pasta. So of course, I have to try this dish!!
Thanks Naomi!
This is so gorgeous Tieghan! I can get on board with any pasta that involves pomegranates, brown butter, pistachios, prosciutto, and brussels sprouts (so many of my favorite things). And high fives for Brussels sprouts today!!! 🙂
HAHA! I didn’t even realize we both posted brussels! yeah! 🙂
It is so pasta weather! I want to cozy up next to the fireplace with a big bowl of this pasta!
Thanks Laura! That sounds awesome!
How much garlic for the kale/sage pesto?
Oops, sorry it is 1 large clove. Hope you love this!
This is too gorgeous for words…
Thank you!