Ingredients
- 1 cup unsalted hazelnuts, toasted & shelled
- 2 cloves garlic
- ¼ cup tahini
- juice of 1 lemon
- ¼ olive oil
- salt, pepper
- water, as needed to thin (about ¼ cup, if necessary)
- 8 oz. pasta, plus some reserved pasta water
- 1 teaspoon olive oil
- 2 cups of brussels sprouts, thinly sliced
- ¼ cup toasted hazelnuts, roughly chopped
- a few pinches of red pepper flake
- salt & pepper, to taste
Instructions
- Toast your hazelnuts well. (In a 300 degree oven for 15 or so mins, or in a skillet for about 5).
- Make the sauce by pureeing the hazelnuts, garlic, tahini, lemon and olive oil in a high speed blender. Drizzle water, as necessary to get your blade moving. Add salt and pepper to taste.
- Cook pasta according to the package directions.
- In a large skillet heat olive oil. Add the shaved brussels sprouts into the skillet in one layer (you might have to work in batches if they don’t all fit). Add a pinch of salt and pepper. Let them cook for a minute or so (until they begin browning), and flip. Cook for another couple of minutes until the edges are golden.
- Remove the brussels sprouts from the pan and toss them with the pasta and as much or little sauce as you like. Add a little pasta water, as needed, to create a creamy sauce. Top with toasted hazelnuts and a pinch of red pepper flakes. Taste and adjust seasonings.