Brussels Sprouts and Red Spring Onion Orecchiette

INGREDIENTS

• 1½ lb brussels sprouts
• 2 Tbsp olive oil
• 1 Tbsp butter
• ¾ C red spring onions
• ¼ C white wine
• ½ lb orecchiette pasta
• ½ C freshly grated parmesan
• salt and freshly cracked pepper to taste

INSTRUCTIONS

1. Prep the brussels sprouts by trimming the ends, cutting them in half, and then slicing. Cut the onion into thin coins. Sauté the sprouts in olive oil and butter for 5 minutes over medium-low heat. Add the onions and sauté another 2 minutes. Add the white wine and cook for one minute, then remove from the heat.
2. Meanwhile, while the vegetables are cooking, cook the pasta to al dente per package instructions and reserve some pasta water.
3. Ladle the pasta into the pan with the cooked brussels sprouts and stir to combine. Add pasta water to the skillet as needed if the pasta is dry. Sprinkle with parmesan cheese and freshly cracked pepper. Serve immediately.

NOTES

To add a little protein to the meal, consider serving with pork tenderloin or grilled chicken that have been simply seasoned with salt, pepper, and olive oil. As a vegetarian option, stir in some drained and rinsed canned cannellini beans.