Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12 ounces brussels sprouts trimmed thinly sliced
• 8 ounces cavatappi pasta uncooked
• 2 teaspoons thyme leaves fresh
• 1 teaspoon garlic minced
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 4 teaspoons olive oil 
• 1 cup onion thinly sliced
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 cup pecorino romano cheese shaved
• 2 tablespoons pinenuts toasted
• 0.3 teaspoon salt 
• 2 teaspoons butter unsalted
• 0.7 cup vegetable broth organic

Equipment

• bowl
• frying pan
• aluminum foil

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain and transfer to a large bowl; keep warm.
3. Melt butter in a small skillet over medium heat; swirl to coat.
4. Add panko to pan; cook 3 minutes or until browned, stirring frequently.
5. Heat a large nonstick skillet over medium-high heat.
6. Add oil to pan; swirl to coat.
7. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally.
8. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned.
9. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender.
10. Add Brussels sprouts mixture to pasta; toss well.
11. Sprinkle with cheese, pine nuts, and panko.
12. Serve immediately.
13. Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($2
14. is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. --Gretchen Roberts