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.
- Serves: 4 persons
- Kosher salt and black pepper
- 6tablespoons extra-virgin olive oil
- 1(15-ounce) can chickpeas, rinsed and patted dry
- 2tablespoons unsalted butter
- 3garlic cloves, thinly sliced
- 1pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
- 8ounces dried tagliatelle pasta
- ½cup freshly grated Parmesan (about 1 1/2 ounces), plus more for serving
- 2tablespoons drained capers
- 2tablespoons lemon juice
- ½teaspoon red-pepper flakes
- ¼cup chopped fresh chives
Step 1Bring a pot of salted water to a boil.
Step 2Meanwhile, 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.
Step 3Add 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.
Step 4Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
Step 5Add the pasta, 1 cup reserved pasta water, about 3/4 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.
Step 6Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.