carmelized brussels sprouts pasta with toasted chickpeas

 

My girls loved this pasta and thought it was so boujee.  I have to say it made me want to eat a big plate of carmelized brussels sprouts!  This dish had a fun combination- chickpeas, brussels sprouts, capers, lemon juice, parmesan and chives.  That's a lot of flavor.

carmelized brussels sprouts pasta with toasted chickpeas (NYTimes cooking calendar)

kosher salt and black pepper

6 tablespoons extra-virgin olive oil (I cut way back)

1 (15 ounce) can chickpeas, rinsed and patted dry

2 tablespoons unsalted butter (I halved it)

3 garlic cloves, thinly sliced

1 pound brussels sprouts, trimmed and very thinly sliced (about 5 cups)

8 ounces dried tagiatelle pasta

1/2 cup freshly grated Parmesan, plus more for serving

2 tablespoons drained capers

2 tablespoons lemon juice

1/2 teaspoon red pepper flakes

1/4 cup chopped fresh chives

Bring a pot of salted water to a boil.

Meanwhile, in a Dutch oven or 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.

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 carmelized, about 10 minutes.

Meanwhile, cook pasta according to package directions in the boiling water until al dente.  Drain, reserving 2 cups of the pasta water.

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.

Divide pasta among bowls.  Top with remaining toasted chickpeas and chives.  Garnish with more black pepper and parmesan.