Brussels Sprout Linguine with White Wine

• Vegetarian

• Produce

  • 1 lb Brussels sprouts, fresh
  • 2 cloves Garlic
  • 2 Tablespoond chopped shallots

• Pasta & Grains

  • 1 8oz. box Linguine

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pine nuts

• Bread & Baked Goods

  • 1 Baguette, crusty

• Dairy

  • 1/3 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup Wente riva ranch chardonnay

Found on thewholeserving.com

Description

Ingredients

• ½ cup pine nuts
• 1 8oz. box linguine
• 1 tablespoon extra virgin olive oil
• 2 tablespoond chopped shallots
• 2 cloves crushed garlic
• pinch of salt
• ¼ cup Wente Riva Ranch Chardonnay
• 1 pound of fresh brussels sprouts
• ⅓ cup shaved Parmesan cheese
• ¼ to ½ teaspoon red pepper flakes
• crusty baguette

Directions

• Drain and spin the sliced brussels sprout to remove the water, place in a bowl and set aside.
• In a small dry skillet over medium heat, toast the pine nuts, when toasted, set aside.
• Cook pasta according to package directions until al dente, then scoop it out of the water and place in a big bowl.
• While the water is boiling for the pasta, heat the olive oil in a large skillet over medium heat. Add the shallots and cook until soft, about 1½ minutes. Add the garlic and pinch of salt, saute until fragrant, about 30 to 40 seconds.
• Add the wine and brussels sprouts to the pan and cook until sprouts start to soften.
• Remove from heat and toss in the shaved parmesan.
• Transfer sprouts to the bowl with the pasta, toss in the red pepper flakes, taste and season with more salt if needed.