Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cavatelli With Brussels Sprouts
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- #125409
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound fresh Brussels sprouts, trimmed and halved (keep small ones whole)
1 package (16 ounce size) cavatelli pasta
1 package (8 ounce size) bacon, chopped
2 tablespoons olive oil
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
grated Parmesan cheese (optional)
directions
Heat a large pot of salted water to boiling. Add Brussels sprouts and cook for 4 minutes. Remove with a slotted spoon to a bowl.
Add pasta to boiling water and cook for 8 minutes, according to package directions. Reserve 3/4 cup of the pasta water, then drain pasta and return to pot.
While the pasta cooks, heat bacon in a large nonstick skillet over medium high heat. Cook for 8 minutes or until it begins to crisp. Push bacon to side of pan and tilt pan. Carefully spoon out 2 Tbsp. pan drippings and discard.
Reduce heat to medium and add onion and olive oil to skillet. Cook for 2 minutes, stirring occasionally. Add Brussels sprouts to skillet and cook for 3 minutes to brown slightly. Stir in pasta water and lemon juice and season with salt and pepper.
Add to cooked pasta and gently toss to coat pasta with sauce. Serve warm with grated Parmesan cheese, if desired.
added by
charlene8819
nutrition data
Nutritional data has not been calculated yet.
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