Farfalle with Brussels Sprouts and Pistachio

I ate something like this over the weekend and made it my project tonight to recreate it in some capacity. I think I succeeded!


This is a tangy, nutty pasta salad with few ingredients but big flavor. I hope you like it.

You Need
1 lb brussels sprouts
3/4 to 1 lb farfalle (bowtie) pasta
1 lemon
1 little shallot
3/4 cup pistachios
1 tbsp butter
salt & pepa


You Do
Cut the tough ends off your sprouties, remove gross leafies, and slice into little... slicies. See below.


Put water on for the pasta. Chop up your shallot nice and small and start some butter in the pan. Add the shallots, saute for a bit then add sprouties. Saute again until the sprouts start browning and softening a bit. Toss in the pistachios, saute a little bit more, add salt n' pepa for taste. When the pasta is done, drain and add everything together. Add the juice from the lemon, more pepper and salt if you need it, and enjoy!


Yomyomyom