WHY THIS RECIPE WORKS The combination of earthy Brussels sprouts and nutty whole-wheat pasta makes a uniquely satisfying pasta dish. To ensure even cooking, we sliced the Brussels sprouts and then sautéed them along with some sliced shallots before simmering them in a combination of chicken broth and heavy cream. Parmesan imparted a tangy note and gave the sauce some body, while toasted walnuts provided further rich flavor and an appealing crunch. Frozen sweet peas were an easy addition that paired nicely with the Brussels sprouts; we added them at the end to preserve their texture and color. Slice the sprouts as thin as possible; if you have a food processor with a slicing disk, you can use that for the job.

Serves 4 to 6

TOTAL TIME: 35 minutes

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 pound Brussels sprouts, trimmed and sliced thin
• 2 shallots, sliced thin
• Salt and pepper
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• ¾ cup frozen peas, thawed
• 1 pound whole-wheat rotini
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
• ½ cup walnuts, toasted and chopped

INSTRUCTIONS

1. Heat oil in a 12-inch skillet over medium-high heat until shimmering.
2. Add Brussels sprouts, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook until sprouts begin to soften, 3 to 5 minutes.
3. Stir in broth and cream, cover, and simmer until sprouts are tender, about 3 minutes.
4. Off heat, stir in peas, cover, and let sit until heated through, about 2 minutes.
5. Meanwhile, bring 4 quarts water to boil in a large pot.
6. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
7. Reserve ½ cup cooking water, then drain pasta and return it to the pot.
8. Stir in Brussels sprouts mixture, Parmesan, and walnuts, and toss to combine.
9. Adjust consistency with reserved cooking water as needed.
10. Season with salt and pepper to taste.
11. Serve with extra Parmesan.