Nah - it shouldn't work - but it did! A pasta dish with...Brussels Sprouts!
We love to buy the big stalks of Sprouts at Trader Joe - then end up with a big zip top bag of them (good thing they last well in the refrig). I do get tired of halving, blanching, then sauteeing in brown butter with almonds and having them over quinoa. (it's good...but it is a LOT of sprouts!)
So I found something that was different - the base recipe is here
http://www.myrecipes.com/recipe/cavatappi-browned-brussels-sprouts
But I did a few additions to make it more interesting.
The recipe was followed pretty much as written. For the end topping I combined browned buttered panko bread crumbs with toasted almonds.
I added some chopped sweet red peppers and shredded red cabbage and chopped scallions, added along with the chopped onion and garlic. I used whole wheat rigatoni for the pasta. I also bumped up the fresh ground black pepper and added half tsp of red pepper flakes as well.
So how did it taste? Amazing - all of the flavors came through - thyme, the lemon (probably because of the use of the zest as well as juice), the crunch of the crumbs and nuts - and the sprouts were slightly al dente and sweet flavored.
If you like pasta, and like brussels sprouts, give it a try - you will be surprised at how good this is. It even merits a recipe card, meaning I will make it again!
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