Cook the Issue 2010: Spaghetti with Brussels Sprouts, Walnuts, and Pecorino - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Spaghetti with Brussels Sprouts, Walnuts, and Pecorino

By Pielove, member

October 22nd, 2010

This was very tasty, with the nutty walnuts playing off the nuttiness of the browned brussels sprouts, plus the cheese and the sweetness of the onions.  Instead of boiling the sprouts, which did not sound very appealing, I used my food processor to chiffonade them-- a trick I learned from Biscuit over in the old Cook's Talk-- and then just sauteed them in the olive oil.  This had great flavors, but it could have used a bit more sauce-- maybe a splash of cream, or I should have been more generous with the olive oil.  I did add some of the water from cooking the pasta-- a little more would have helped.  Otherwise a great recipe and a big hit with everyone (except the kid) including my visiting parents.

Recipe Used: 4 Favorites 16 Ways


posted in: Gallery, Cook the issue 2010
Comments (3)

liamsaunt writes: The egg idea is brilliant! I am making this recipe--with the egg--next week. Posted: 7:50 am on October 23rd

Pielove writes: The pasta is really good too-- after I posted I thought of what would be perfect with this-- a fried egg on top, with the yolk mingling with the noodles and a little of the browned butter from frying the egg enriching the sauce. Mmm-- next time. Posted: 5:53 am on October 23rd

ICDOCEAN1 writes: The photo is fantastic! I dont know why, but walnuts are not for my tastebuds. I found black walnuts though...like them. Posted: 10:30 pm on October 22nd

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