Categories: Pasta
Ingredients
- 8 oz. Brussels sprouts, trimmed, leaves separated
- 4 garlic cloves, sliced
- 1 Fresno chile, thinly sliced
- 8 tbsp. olive oil
- 3/4 cup white wine
- 6 fresh thyme sprigs
- 6 oz. orecchiette, cooked, plus 1/4 cup reserved cooking water
- 1 tbsp. pine nuts, toasted
- 2 tsp lemon zest
- 1/4 cup chopped toasted pistachios
Directions
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On rimmed baking sheet, toss Brussels sprouts, garlic, chile, and 3 tbsp. oil; season. Broil for 5 minutes. In skillet, simmer wine, thyme and pasta cooking water over medium-high heat until thickened, 5-10 minutes. Whisk in remaining 5 tbsp. oil. Toss with pasta, pine nuts, and Brussels sprouts; season. Top with lemon zest and pistachios.