Oh man is this dish decadent! It was a really cold Sunday and I had some prosciutto leftover from a charcuterie plate that I made for my cousins and I one evening. I was perusing my Pinterest for recipes I pinned ages ago and never made. I stumbled across this beautiful recipe from Half Baked Harvest. It looked so pretty and I knew it would be delicious. I was also playing with my sous vide that weekend and decided to try out some eggs in it.
Boy was this good! I was kind of nervous about the amount of sage in it as I am not a frequent user of that herb. I was shocked at how good it was! The pangratatto was so savory and delicious and it added some great texture contrast with the creamy pesto and egg. Kevin loved this and so did it. It has good for you Brussels Sprouts and Kale too! Try this, you will not regret it! Full recipe to follow the montage.
Also Happy Birthday to my baby sissy! She is 33 today. I remember the day she was born so vividly!
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| Look at this bowl of delicious! |
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| The cast. Doesn't this just look like a cold day? |
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| Ready to get crunchy! |
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| Always stand by your manchego! |
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| Kale pesto! Kevin always requests "true pesto" but always gets this! |
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| It was impossible to remove the pangrattato so I left it in. |
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| Oh my, look at this pile of goodness. |
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| All plated and ready to go! |
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| Pin it for when you are in a fancy mood! |
Brussels Sprouts Pasta with Kale Pesto and Brown Butter Pangrattato (Adapted from Half Baked Harvest)
4-6 ounces thin sliced prosciutto omit for a vegetarian dish
2 slices thick or 4 thin bread (I used homemade breadcrumbs from french bread)
2 tablespoons unsalted butter
salt and pepper to taste
Pasta:
1 pound spaghetti
1 pound Brussels sprouts cut into quarters
16 leaves fresh sage
1 cup raw kale torn
3 cloves garlic peeled
1/3 cup olive oil
1/3 cup white wine or sub 1/3 cup pasta cooking water
2-4 ounces crumbled feta cheese
1/2 cup grated manchego cheese plus more for serving
pinch of crushed red pepper
Poached egg (optional)
Brown Butter Pangrattato
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on baking sheet and bake for 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with toasted sourdough bread, process until a fine crumb. Add the butter to a large skillet or brasier with high sides. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Now add the bread crumb mixture. Toast the mixture for about 5 minutes or until the bread crumbs are golden. If the bread crumbs seem as though they need more butter, add another 2 tablespoons. Season with salt and pepper. Remove the pangrattato from the skillet and set aside. (I left mine in because I am lazy)
Pasta
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and reserve 1 cup of pasta cooking water.
Meanwhile, heat the same skillet used to toast the pangrattato over medium heat and add 2 tablespoons olive oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
While the sprouts are cooking, add the sage, kale and garlic to a food processor and process until finely chopped. Stream in the remaining olive oil, about 1/4 cup. Reduce the heat on the brussels sprouts and pour the sage/kale pesto mixture into the pan. Add the crushed red pepper and a pinch of salt + pepper. Cook 3-5 minutes or until fragrant. Once the pasta is finished cooking, add the hot pasta to the pan with the brussels spouts and pesto. Add the wine, crumbled feta cheese and manchego cheese, toss well until creamy, adding pasta water to thin if needed. Taste and season with salt + pepper.
Serve immediately, topping each plate of pasta with a generous amount of the pangrattoto. Finish with shaved manchego cheese or crumbled goat cheese. I added a poached egg to make it extra cramy!
1 pound spaghetti
1 pound Brussels sprouts cut into quarters
16 leaves fresh sage
1 cup raw kale torn
3 cloves garlic peeled
1/3 cup olive oil
1/3 cup white wine or sub 1/3 cup pasta cooking water
2-4 ounces crumbled feta cheese
1/2 cup grated manchego cheese plus more for serving
pinch of crushed red pepper
Poached egg (optional)
Brown Butter Pangrattato
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on baking sheet and bake for 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with toasted sourdough bread, process until a fine crumb. Add the butter to a large skillet or brasier with high sides. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Now add the bread crumb mixture. Toast the mixture for about 5 minutes or until the bread crumbs are golden. If the bread crumbs seem as though they need more butter, add another 2 tablespoons. Season with salt and pepper. Remove the pangrattato from the skillet and set aside. (I left mine in because I am lazy)
Pasta
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and reserve 1 cup of pasta cooking water.
Meanwhile, heat the same skillet used to toast the pangrattato over medium heat and add 2 tablespoons olive oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
While the sprouts are cooking, add the sage, kale and garlic to a food processor and process until finely chopped. Stream in the remaining olive oil, about 1/4 cup. Reduce the heat on the brussels sprouts and pour the sage/kale pesto mixture into the pan. Add the crushed red pepper and a pinch of salt + pepper. Cook 3-5 minutes or until fragrant. Once the pasta is finished cooking, add the hot pasta to the pan with the brussels spouts and pesto. Add the wine, crumbled feta cheese and manchego cheese, toss well until creamy, adding pasta water to thin if needed. Taste and season with salt + pepper.
Serve immediately, topping each plate of pasta with a generous amount of the pangrattoto. Finish with shaved manchego cheese or crumbled goat cheese. I added a poached egg to make it extra cramy!
Happy Cooking!
Missy
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