Manchego Brussels Sprout + Prosciutto Spaghetti w/Brown Butter Pistachio Pangrattato.
With some wine in there too, because well, it’s Monday.
And because it’s cold and snowy – pasta weather. Oh yes.
I hate to talk about the weather yet again, but just let me get it out of my system, then we can talk about other things. K? K.
Sooo, do you guys remember back in early February when I was telling you just how much snow we were getting? Well, I still think that was a lot of snow, BUT right now, in mid November, we may quickly be catching up to that amount. It’s insane – and beautiful, and I could not be happier about it.
It’s safe to say we have had the Christmas music going non-stop. Asher’s even got her room all “deck the halls” out. Meaning lights around the door, the cutest Christmas bedding from Pottery Barn Kids that my mom surprised her with and a huge Christmas bow one the headboard of her bed. Not gonna lie it’s the best.
AND us girls in the family have decided the Christmas tree is getting cut down on Saturday. We figure that Thanksgiving is way too late this year and it simply does not allow for enough Christmas time, so we are starting early…way early.
Have I annoyed the heck out of you yet?
Sorry, I promise that is not my goal for today, so let’s talk all things Thanksgiving.
I know that today would probably be a good day to post one of the rest of my Thanksgiving recipes that I still want to share, but you see I was just way too excited about this pasta. I also figure that we still have nine full days until Thanksgiving and we most definitely need to eat over the next nine days. So why not eat something delicious, carby and oh so cheesy?
I mean, right?
Gesh, I just love this time of year. So much goodness going on.
Here is this deal, unlike a lot of my pasta dishes I seem to be making these days, this one is actually not baked. But that doesn’t mean it’s not totally cheesy and totally awesome.
This manchego brussels sprout + prosciutto spaghetti is actually really simple and pretty healthy… if you count cheese, which you all know I do.
If you are wondering what the heck pangrattato means, it’s basically just a fancy word for classy bread crumbs. Normally I am not about fancy words or even bread crumbs for that matter, but this pangrattato? They’re like the frosting on the cake for this pasta. You don’t HAVE to have them, but you’re missing out if you don’t. In fact, the first night I made this for dinner, I just completely forgot all about the Pangrattato and served the pasta without any topping at all. I know, stupid me. Luckly, we all thought the pasta was delicious. I can thank the combo of sage and manchego cheese for that.
The next morning it hit me that I totally forgot all about my favorite part. So I made the pasta again a few days later and this time served it with all the pangrattato I could get my hands on. Without a doubt the pangrattato was huge hit and no one minded eating the same meal twice in one week. It’s just so good.
And yes, I am also one hundred percent considering this healthy. There are brussels sprouts, kale (it’s hidden…because I like to be all sneaky), sage, pistachios and even some pomegranate arils, if you’re into that on your pasta. With this particular dish, I am.
Best part is, this is pretty quick to make. Perfect for a Monday night, Tuesday night or ok, pretty much any night.
FYI, it’s the best leftover the next day for lunch.
And since this is such a colorful pasta dish, that just means our Monday night dinner should be capped off with a little bit of cho co late, right?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Manchego Brussels Sprout + Prosciutto Spaghetti w/Brown Butter Pistachio Pangrattato.
Course: Main Course
Cuisine: American, Italian
Keyword: brussel sprouts, manchego, prosciutto, spaghetti
Unlike a lot of my pasta dishes I seem to be making these days, this one is actually not baked. But that doesn't mean it's not totally cheesy and totally awesome.
Brown Butter Pistachio Pangrattato
- 4-6 ounces thin sliced prosciutto omit for a vegetarian dish
- 2 slices thick or 4 thin sourdough bread use a gluten free bread if needed
- 1/2 cup shelled pistachios
- 2 tablespoons unsalted butter
- salt and pepper to taste
- 1 pound spaghetti use gluten free if needed
- 1 pound brussels sprouts cut into quarters
- 16 leaves fresh sage
- 1 cup raw kale torn
- 1 clove large garlic peeled
- 1/3 cup olive oil
- 1/3 cup white wine or sub 1/3 cup pasta cooking water
- 2-4 ounces goat cheese crumbled
- 1/2 cup grated manchego cheese plus more for serving
- pinch of crushed red pepper
- arils from one pomegranate optional
Brown Butter Pistachio Pangrattato
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on baking sheet and bake for 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with pistachios and toasted sourdough bread, process until a fine crumb. Add the butter to a large skillet or brasier with high sides. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Now add the bread crumb mixture. Toast the mixture for about 5 minutes or until the bread crumbs are golden. If the bread crumbs seem as though they need more butter, add another 2 tablespoons. Season with salt and pepper. Remove the pangrattato from the skillet and set aside.
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain and reserve 1 cup of pasta cooking water.
Meanwhile, heat the same skillet used to toast the pangrattato over medium heat and add 2 tablespoons olive oil. Once hot add the brussels sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
While the sprouts are cooking, add the sage, kale and garlic to a food processor and process until finely chopped. Stream in the remaining olive oil, about 1/4 cup. Reduce the heat on the brussels sprouts and pour the sage/kale pesto mixture into the pan. Add the crushed red pepper and a pinch of salt + pepper. Cook 3-5 minutes or until fragrant. Once the pasta is finished cooking, add the hot pasta to the pan with the brussels spouts and pesto. Add the wine, crumbled goat cheese and manchego cheese, toss well until creamy, adding pasta water to thin if needed. Taste and season with salt + pepper.
Serve immediately, topping each plate of pasta with a generous amount of the pangrattoto. Finish with shaved manchego cheese or crumbled goat cheese.
Pasta, cheese and chocolate. Perfect Monday to me.
Oh and the winner of last Sunday’s cookbook giveaway for Tasty Express is Kathy H. Sent you and email!
PS. I read every single comment in that post and they where all so sweet! You guys all sound like awesome people whole love Thanksgiving!
This looks delicious!
While I am trying to not bring on Christmas too early (though it has all started in the shops in England, my friend from Los Angeles was visiting this weekend and she’s shocked by how much Christmas there is, we start after Halloween as we don’t have Thanksgiving!) food wise I’m already in full swing.
I’ve just photographed Christmas Granola. Christmas Cookies have already been tested and need making and shooting again for one of my columns. There is already talk of a gingerbread house..!
I want to live in London for the sole purpose that you guys start preparing for Christmas after Halloween. SO AWESOME! 🙂
I need to visit you! hah!
This looks amazing. I love Brussels sprouts. I never thought of putting them with pasta. This is #onthemenu.
Thank you so much!
That’s so funny, my family’s tradition has always been to put up the tree the weekend before Thanksgiving. I completely agree that Thanksgiving is too late to put it. Besides, Thanksgiving morning is the best when you have your house freshly decorated and Christmas music playing.
This pasta looks so delish! I can’t wait to try it. Pinned!
YES! See, you totally understand. 🙂
This looks delicious. I just made your 30-minute pasta bake last night (with homemade fettuccini. It made it more that 30-minutes, but it was worth it). I love pasta, and adding cheese it ALWAYS good.
Ohio is really snowy as well, but we don’t have as much as you!
Thanks so much, Joshua!! So happy you liked the pasta too!! 🙂
OH and I saw all the snow back in Ohio. That is awesome!
I NEED TO KNOW WHERE YOU GOT THOSE BOWLS?! They are awesome!
As well as this pasta is awesome. I JUST became obsessed with Brussels, but I have always been obsessed with carbs and cheese. Clearly, I need this. Pinned!
The bowls are from a antique shop in Frisco, CO. I love them too!
Thanks so much, Taylor!! Oh and yes, to brussels, carbs and cheese!
I love pasta anything – but pasta with breadcrumbs is simply divine! Love that pot too Tieghan! Can’t wait to try this!
Thank you so much, Kathy!!! Hope you had a great Monday!
Perfect Monday meal! I mean there are brussels sprouts and pomegranates for your fruit and veggies. Its a perfectly acceptable healthy meal if you ask me!!
Thank you!! And I love the way you think!
This just looks SO comforting, Tieghan! While it hasn’t been quite as cold in DC as where you are, I could definitely use a bowl of this to warm me up! And I am all for the early Christmas decorating, your sister’s room sounds the cutest!
This pasta looks so beautiful and the flavor combinations sounds lovely!
Three inches of snow and I’m off of school today.
The bread crumbs sound really good–I like crackers with chili so bread crumbs on paste should be good.
I have finally tried pomegranates and I like them.
Been watching Christmas movies since Halloween night–that might be a bit too early–lol.
How fun!!! Hope you had a great snow day!!
And it’s never too early for Christmas movies!
Be still my heart. This is everything I love in one bowl. Pomegranates… on pasta. My mind is blown. It’s a gorgeous dish and I can’t wait to adapt this one (though, I’ll be sure to put prosciutto, which we have in the fridge, on Eric’s :-))
Awe!! Thank you so much, Brian!! It is your kind of pasta for sure (minus the prosciutto of course). 🙂
Hope you guys had a great start to your week and stay warm!
You never cease to amaze me! This looks WONDERFUL. Just… <3
umm, wow!! THANK YOU!
Oh man, the flavours in this are epic! I’m trying not to get too into Christmas too early in case I peak too soon but I’m having a hard time resisting Christmas tunes and gingerbread cookies!
Oh my gosh, I couldn’t resist if I tried. Too hard!!
Thanks so much, Kathryn! Have a great week! 🙂 Oh and cave a little…it’s fun!
I’m SO jealous of your snow! AGAIN! We’re still dry as a bone over here in Reno-Tahoe land 🙁 I want to carb myself in the face with this pasta to drown out my snow-less sorrows. Pronto.
Oh man! Praying you get some snow soon!!
I don’t think it’s ever too early to start decorating for Christmas! I probably won’t start till Dec 1, though, since I don’t have much time to go all-out with the ornaments and wreaths haha. Gorgeous looking recipe! Those classy breadcrumbs look like they add such great texture 🙂
Could not agree more! 🙂
This is too gorgeous for words…
How much garlic for the kale/sage pesto?
Oops, sorry it is 1 large clove. Hope you love this!
It is so pasta weather! I want to cozy up next to the fireplace with a big bowl of this pasta!
Thanks Laura! That sounds awesome!
This is so gorgeous Tieghan! I can get on board with any pasta that involves pomegranates, brown butter, pistachios, prosciutto, and brussels sprouts (so many of my favorite things). And high fives for Brussels sprouts today!!! 🙂
HAHA! I didn’t even realize we both posted brussels! yeah! 🙂
I love brown buttered bread crumbs – we use here on our worms and dirt pasta. So of course, I have to try this dish!!
I. Need. This. Now. Yummm! Goat cheese and manchego?! Yes pleeease 🙂
With all that snow you’re getting, I don’t blame you for wanting to jump start the Christmas festivities! I did buy a cup of coffee with a ton of snow flakes and reindeer drawn on it. Does that count as getting into the Christmas spirit? I love all the greens and magentas in this bowl of spaghetti!!
Yes, totally!! 🙂
There is no way that pistachio mixture would make it to the pasta without me devouring eat. LOVE this.
Haha! It is so good! 🙂
Pangrattato is new to me but I love it. What a great way to fancy-up and flavor-up a simple pasta dish.
Pretty sure I need Pangrattato in my life on everything from here on out. Starting with this AMAZING pasta.
You do, you do! 🙂
Yikes, I’ve never tried eating pomegranate seeds with pasta and this looks delicious! I bet those little bursts of tangy sweetness from the arils make the pasta extra tasty.
You would love it, Nic! It seems like your kind of thing. 🙂
this looks great!!
These flavors sound divine!
That looks so tasty!
Your photography never fails to astound me! so beautiful.
Thank you so much!! 🙂
This looks delish! Although, what do you think it would taste like made with spaghetti squash?
Hey Lauren! I think spaghetti squash would be so good!! 🙂
Hope you love this!
DELICIOUS! I made it sans-prosciutto and added about 1/4 cup more pistachios to make up for it. And I didn’t realize til just now that I forgot the pomegranate! Still delicious! Will definitely make again. Thank you!!!
SO Happy you loved this, thanks!
I haven’t looked through the comments to see if anyone asked this…. if you aren’t a fan of goat cheese what other cheese do you recommend? Thank you!
Hi!! I would use any cheese you really love. fontina, cheddar or whatever you love I am sure would be great! Let me know if you have questions. Hope you love the pasta! Thank you!