Pasta with Caramelized Brussels sprouts and Leeks Ingredients: Pasta Brussels sprouts Leeks Garlic Cheese Butter (For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Heat a large pot of generously salted (should taste like seawater) to the boil on high. - Trim and discard the roots and the dark green part of the leek. Halve lengthwise, then thinly slice crosswise. To clean: transfer to a bowl, cover with cold water, and mix to loosen dirt and sand. Lift leeks out, leaving dirt behind in bowl. - Trim and discard a thin slice from the base of the Brussels sprouts. Halve lengthwise, then thinly slice. - Smash the garlic with the side of your knife. Peel and discard the papery skin. Slice the garlic. - Finely grate the cheese. 2) Cook the pasta: - Add the pasta to the boiling salted water and cook for 7.5 minutes. Drain, reserving 1/2 cup of the cooking water.
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3) Make the sauce: - While the pasta cooks, heat 1 tablespoon olive oil in a large saute pan over medium-high until hot. Add Brussels sprouts and cook until well-browned, 2 to 3 minutes. Add leeks, stir well, and season with salt and pepper. Cook until leek is softened, about 3 minutes more. - Add cooked pasta and reserved pasta water and cook until liquid is saucy and loosely coasts pasta. 4) Finish the dish: - Remove from heat, add butter and grated cheese and stir well to emulsify. - Divide pasta between 2 dishes. Enjoy!