Brown Butter Brussels Sprouts Pasta with Hazelnuts
- 6 tbsps Butter
- 8 ozs Whole Wheat Pasta
- 1/2 cup Hazelnuts
- 1 tbsp Olive Oil
- 2 Garlic Cloves, Minced
- 1 tbsp Shallots, Minced
- 2 cups Brussels Spouts, Chopped
- 1/3 cup Parmesan Cheese
- Salt, To Taste
- Pepper, To Taste
Pairing Notes: The savory aspects of the brown-butter sauce are a perfect complement to the delicate aromas of the Perli. The lightness of the pasta will not overpower the wine’s moderate body.
Chef’s Tip: Cut each brussel sprout in quarters to make sure you do not overcook.
Recipe and photo courtesy of Two Peas & Their Pod via Yummly.com, Brown Butter Brussel Sprout Pasta With Hazelnuts