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4.55 from 11 votes

Manchego Brussels Sprout + Prosciutto Spaghetti w/Brown Butter Pistachio Pangrattato.

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 Servings
Calories: 775kcal


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


  • 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


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.


  • 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.


Serving: 4g | Calories: 775kcal | Carbohydrates: 80g | Protein: 24g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 405mg | Potassium: 694mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2005IU | Vitamin C: 78.1mg | Calcium: 203mg | Iron: 3.8mg