ISSUE #13: Rigatoni with Brussels sprouts, Parmesan, Lemon & Leek

Rigatoni with Brussels sprouts, Parmesan, Lemon & Leek

Recipe Courtesy of Bon Appétit

 

As many of friends know, I love to eat fresh vegetables as much as possible and pair them with delicious wines. This pasta recipe, an ode to spring, pairs beautifully with the grassy aromatics, lime zest and ripe gooseberry in the Browne Family Vineyards 2016 Sauvignon Blanc.

 

Prep Time – 20 mins

Cook Time – 40 mins

Total Time – 1 hour

 

Ingredients:

  • 1 pound Brussels sprouts
  • 1 large leek, white and pale-green parts only
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 12 ounces rigatoni
  • 2 ounces Parmesan, finely grated, plus more for serving
  • Lemon wedges (for serving)

 

Preparation:

Trim Brussels sprouts with a paring knife, then snap off several dark outer leaves from each then set aside. Cut sprouts into quarters or halves if smaller. Starting at root end, cut half of leek into ½”-thick rings, then chop remaining leek.

 

Heat 2 Tbsp. oil in a large skillet over medium. Add Brussels sprout quarters and leek rings seasoning with salt and pepper then cook undisturbed until deep golden brown or about 3 minutes. Toss and continue to cook, stirring occasionally, until browned all over and tender, about 3 minutes more. Transfer mixture to a medium bowl.

 

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

 

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

 

Add pasta to skillet along with reserved Brussels sprout leaves, Brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

 

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

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