This dish is a variation on a wonderful concoction created by a Sicilian chef I worked with some years back. The colors are glorious and the combination of the tender pasta with the crunch of the brussels sprouts is delicious. It can be served as a side dish with roasted meats or as a simple one dish meal on its own!
1 pound organic brussels sprouts, trimmed and halved
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon chopped fresh sage
2 cups cooked white beans (you may cook your own or use quality organic canned beans)
2 cups cooked small shape pasta like shells or penne
1/4 cup chopped hazelnuts
1/2 cup sun-dried or oil cured tomatoes (you may definitely use fresh tomatoes or sweet red peppers instead!)
1/4 cup chicken or vegetable broth
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
1/4 cup chopped flat leaf parsley or fresh basil
Cook the brussels sprouts in boiling, salted water 4-6 minutes or until tender but still green. Drain them and refresh in cold water. (You may also steam or roast them if you prefer.)
In a wide sauté pan, heat the oil over medium high heat and add the garlic and sage. Cook for a few seconds until aromatic. Stir in the brussells sprouts. Cook for 30 seconds more. Toss in the white beans, pasta, hazelnuts and tomatoes. Add the chicken or vegetable broth and cook gently until heated through. Squeeze the lemon juice over and season with the salt and pepper. Serve garnished with lemon wedges and the chopped parsley or basil.
Recipe developed by Lynne Vea