Brussels Sprouts with White Beans, Pasta and Hazelnuts | PCC Natural Markets

Brussels Sprouts with White Beans, Pasta and Hazelnuts

Serves: 4 to 6

Your rating: None (14 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free

The colors are glorious and the combination of the tender pasta with crunchy sprouts is delicious. It can be served as a side dish with roasted meats or as a simple one-dish meal on its own.



Cook Brussels sprouts in boiling, salted water 4 to 6 minutes or until tender but still green. Drain and refresh in cold water. (You may also steam or roast them if you prefer.)

In a wide sauté pan, heat oil over medium-high heat and add garlic and sage. Cook for a few seconds until aromatic. Stir in Brussels sprouts; cook for 30 seconds more. Toss in white beans, pasta, hazelnuts and tomatoes. Add chicken or vegetable broth and cook gently until heated through.

Squeeze lemon juice over and season with salt and pepper. Serve garnished with lemon wedges and chopped parsley or basil.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on November 15, 2008

More about: Brussels sprouts, pasta


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