Campanelle with Walnuts, Sage-Brown Butter, and Brussels Sprouts
This great dinner recipe is courtesy of chef Joey Campanaro.
- 1 pound campanelle pasta
- 4 tablespoons salted butter
- 1/4 cup crushed walnuts
- 4 sage leaves, roughly chopped
- Juice of 1/2 lemon
- 1/2 cup brussels sprout leaves
- 1 tablespoon capers, drained and rinsed
- 1/4 cup finely chopped Parmigiano-Reggiano cheese
- 1/4 cup extra-virgin olive oil
Bring a large pot of water to a boil. Add salt and return to boil; add pasta and cook according to package directions.
Meanwhile, combine butter and walnuts in a large skillet over medium-high heat. Cook until the butter starts to brown, 1 1/2 to 2 minutes. Add sage leaves, and continue cooking until butter is golden brown, about 1 minute more. Remove skillet from heat, and add lemon juice; set aside. Drain pasta, and add to the skillet. Stir in capers, and toss to coat. Transfer to a large bowl; set aside.
In a medium skillet, heat 2 tablespoons oil over medium-high heat. Add brussels sprout leaves, and cook until bright green, about 30 seconds. Garnish the pasta with the brussels sprout leaves and cheese. Drizzle with remaining 2 tablespoons oil before serving.