Campanelle With Walnuts Sage Brown Butter And Brussels Sprouts Recipes

Steps:

• 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.

Steps:

• Heat oven to 400ºF.
• Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
• Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
• Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.

Steps:

• In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
• In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it.
• Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper.
• Toss to coat in the butter and cook until heated through, 5 to 7 minutes. Serve warm.

Steps:

• For parsley butter:
• Finely chop parsley, lemon peel, and garlic in processor. Add butter and process until well blended. Season parsley butter to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
• For pasta:
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer pasta to large serving bowl. Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter ); toss to coat. Season to taste with salt and pepper.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
• Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
• Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
• Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.