Here I am, yet again, making a case for carbs – the pasta kind of carbs, for breakfast.
The hidden truth is that this pasta dish has an equal amount of Brussels sprouts. One part pasta / one part sprout.
I like those proportions and I like those odds. And, in the year of our Lord 2019, we can add an egg to anything, serve it in the sunshine, and call it brunch.
This platter of Brussels pasta is inspired by a really lovely new cookbook Mostly, Plants. I added the eggs because I wanted to serve it at a friend brunch at The Bakehouse alongside brunch favorites: praline bacon, fruit salad (no bananas / mostly watermelon), cream scones, Muffuletta Deviled Eggs, and a sweet potato hash made from leftover Chili Baked Sweet Potato Fries.
It was a spring dream, made even better by the sweet friends who came through hungry and excited.
I forgot to mention the cinnamon rolls. My love language.
We told stories about the worst roommates we’ve ever had.
A lot of trash can and hot water wars. You know?
The anchor of the meal was this bright green, savory pasta.
The incredible flavor comes from a bright parsley pesto combined with sauteed Brussels, al dente pasta, parmesan and fried eggs. Poached eggs would be lovely too. Heck, I even love a hard boiled. There’s no wrong way to egg.
The takeaway is that equal parts pasta and greens makes for a fine brunch pasta. You could, of course, make the pasta gluten free and thoroughly enjoy. It’s a dream and I hope it finds its way onto your plate this coming weekend.