Tuscan Brussels Sprouts with White Beans, Pasta and Hazelnuts
This dish is a variation on a wonderful concoction created by a Sicilian chef I worked with some years back. The colors are glorious and the combination of the tender pasta with the crunch of the Brussels sprouts is delicious. It can be served as a side dish with roasted meats or as a simple one-dish meal on its own! — Chef Lynne Vea
- 1 pound organic Brussels sprouts, trimmed and halved Add to list
- 3 tablespoons olive oil Add to list
- 3 cloves garlic, minced Add to list
- 1 tablespoon chopped fresh sage Add to list
- 2 cups cooked white beans (you may cook your own or use quality organic canned beans) Add to list
- 2 cups cooked small-shaped pasta-like shells or penne Add to list
- 1/4 cup chopped hazelnuts Add to list
- 1/2 cup sun-dried or oil cured tomatoes (you may definitely use fresh tomatoes or sweet red peppers instead!) Add to list
- 1/4 cup chicken or vegetable broth Add to list
- Juice of 1/2 lemon Add to list
- Salt and freshly ground pepper to taste Add to list
- 1/4 cup chopped flat leaf parsley or fresh basil Add to list
Cook the Brussels sprouts in boiling, salted water 4 to 6 minutes or until tender but still green. Drain them and refresh in cold water. (You may also steam or roast them if you prefer.)
In a wide sauté pan, heat the oil over medium high heat and add the garlic and sage. Cook for a few seconds until aromatic. Stir in the Brussels sprouts. Cook for 30 seconds more. Toss in the white beans, pasta, hazelnuts and tomatoes. Add the chicken or vegetable broth and cook gently until heated through.
Squeeze the lemon juice over and season with the salt and pepper. Serve garnished with lemon wedges and the chopped parsley or basil.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on November 15, 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.