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Clean recipe · cooking.nytimes.com

Caramelized Brussels Sprouts Pasta With Toasted Chickpeas

This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
20 min
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Ingredients

  1. Kosher salt and black pepper
  2. 6 tablespoons extra-virgin olive oil
  3. 1 (15-ounce) can chickpeas, rinsed and patted dry
  4. 2 tablespoons unsalted butter
  5. 3 garlic cloves, thinly sliced
  6. 1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
  7. 8 ounces dried tagliatelle pasta
  8. ½ cup freshly grated Parmesan (about 1 ½ ounces), plus more for serving
  9. 2 tablespoons drained capers
  10. 2 tablespoons lemon juice
  11. ½ teaspoon red-pepper flakes
  12. ¼ cup chopped fresh chives

Instructions

  1. Bring a pot of salted water to a boil.
  2. Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
  3. Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
  4. Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
  5. Add the pasta, 1 cup reserved pasta water, about ¾ of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
  6. Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.