Just the Ticket: Pasta with Lemony Brussels Sprouts

By Jeannette Ordas of Everybody likes Sandwiches

I'm always on the hunt for easy dinners. Some might think it odd since I love cooking, but I'm not always wanting to prep and be in the kitchen for hours on end. Especially when I have things to do. I'm hungry and I want to eat. Now. 

Which is why I love dishes like this. The only real work is prepping the B-sprouts. I love this green little cute veg, but truth be told, it takes a bit of work to get them stage ready. First, you have to rinse them well. Then you have to peel off the outer leaves which can be tough or yellow or bug eaten. And then you have to slice them thinly, which is key to having them cook in just a few minutes. But after that, it's smooth sailing. The rest of the recipe is a snap.

Don't like Brussels sprouts? Well, we clearly can't be friends. Or you can venture into new territory - these aren't the stinky, mushy orbs made by your grandma. 

The dish is flavoured with garlic, chili and lemon and the sauce is simply the starchy pasta water enriched with 1/2 a bullion cube. I told you it was easy. The walnuts add a nice nutty dimension which works well with the B-sprouts, but if you're nut-adverse, you can leave them out. Parmesan tops it off with a delicious blanket of cheesy goodness. It's comforting, easy, and even a little bit vibrant. Just the ticket for a January evening.

Pasta with Lemony Brussels Sprouts

1 lb brussels sprouts

250 g dried pasta (I used a wagon wheel shape, but any pasta will do)

2 tablespoons olive oil

1 large clove garlic, minced

1/4 teaspoon chili flakes

1/2 a veggie or chicken stock cube, crumbled

2 tablespoons roughly chopped walnuts or pine nuts

juice of 1/2 a lemon

Parmesan cheese, for serving

Rinse and trim brussels sprouts and slice them thinly. Use a food processor if you want to speed things up, but I used a knife and I live to tell this tale. 

Cook pasta in salted water until al dente. Drain, but reserve about 1/2 cup of the cooking liquid for later on. You'll put it to good use.

Meanwhile, heat olive oil over medium heat in a large sauté pan. Add in brussels sprouts, along with a pinch of salt, the red chill flakes and sauté until tender and lightly golden, about 2-3 minutes. Stir in the nuts and let those get toasty, about another minute or so. 

Toss in the pasta along with a 1/4-1/2 cup of cooking liquid and the crumbled stock cube, stirring in to create a light sauce. The liquid will reduce slightly to thicken. Squeeze lemon over top, give a quick stir  and serve in bowls sprinkled with Parmesan cheese.