Caramelized Brussels Sprouts Pasta With Toasted Chickpeas

Ingredients

• Kosher salt and black pepper
• 6 tablespoon sextra-virgin olive oil
• 1(15-ounce) can chickpeas, rinsed and patted dry
• 2 tablespoon sunsalted butter
• 3 garlic clove s, thinly slice d
• 1 pound brussels sprouts, trimmed and very thinly slice d (about 5 tightly packed cup s)
• 8 ounce sdried tagliatelle pasta
• 1/2 cup freshly grated Parmesan (about \1 1/2 ounce s), plus more for serving
• 2 tablespoon sdrained capers
• 2 tablespoon slemon juice
• 1/2 teaspoon red-pepper flakes
• 1/4 cup chopped fresh chives

Instructions

1. Bring a pot of salted water to a boil.
2. Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel lined plate.
3. Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
4. Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
5. Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
6. Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.