Name: Brussels Sprout Brunch Pasta
Ingredients: For the Pesto:; 2 cups tightly packed fresh flat-leaf parsley leaves; 3/4 cup extra virgin olive oil; 1/3 cup chopped walnuts; sea salt and fresh cracked black pepper; 1/2 cup grated parmesan cheese, plus more for topping; 3 tablespoons heavy cream (optional but really delicious); For the Pasta:; sea salt; 1 pound any shaped pasta you’d like; 1 pound brussels sprouts, trimmed; 2 tablespoons extra virgin olive oil; 2 large garlic cloves, minced; good pinch of crushed red pepper flakes; fresh cracked black pepper; over easy or poached eggs

Ingredients

Scale

For the Pesto:
2 cups tightly packed fresh flat-leaf parsley leaves
3/4 cup extra virgin olive oil
1/3 cup chopped walnuts
sea salt and fresh cracked black pepper
1/2 cup grated parmesan cheese, plus more for topping
3 tablespoons heavy cream (optional but really delicious)
For the Pasta:
sea salt
1 pound any shaped pasta you’d like
1 pound brussels sprouts, trimmed
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
good pinch of crushed red pepper flakes
fresh cracked black pepper
over easy or poached eggs

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Instructions

Bring a large pot of salted water to a rapid boil.
To make the pesto fit a food processor with a blade attachment. Add parsley, olive oil, walnuts, garlic, 3/4 teaspoons sea salt, and about 1/4 teaspoon black pepper. Pulse until the mixture is coarsely chopped and the ingredients begin to come together. Whirl on high speed until the mixture is emulsified and combined. Stop the food processor and scrape down the sides of the bowl and add the parmesan cheese. Whirl the cheese until sell combined. Stir in a few tablespoons of cream, if using and set aside.
To make the pasta, place the pasta in the salted boiling water and cook to al dente. Before draining the pasta, reserve about 1 cup of the pasta water and set aside.
Slice the brussels sprouts into thin shreds.
In a large nonstick pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute, stirring quickly as to not burn the garlic. Give it a minute or two. Add the shredded Brussels sprouts, 1/2 teaspoon of sea salt and about 1/2 teaspoon fresh cracked black pepper. Saute until the sprouts are softened and begin to char and brown (you may need to turn up the heat a bit), about 5 minutes.
In a large bowl toss together the warm pasta and the pesto. Add a bit of the warm pasta water if the pasta looks dry. Toss in the Brussels sprouts until well combined.
Top with fried or poached eggs, enough to serve everyone at brunch. Serve warm to room temperature and enjoy!