Description
A one-dish dinner loaded with veggies. Comes together quickly for a special night or weeknight at home.
Ingredients
- FOR THE PESTO:
- ¼ cups Raw Walnuts (plus More For Garnish)
- 1-½ ounce, weight Parmesan Cheese, Plus More For Serving
- 1 cup Firmly Packed Flat Leaf Parsley Leaves
- 2 cloves Garlic, Peeled And Roughly Chopped
- 2 Tablespoons Fresh Lemon Juice Or Red Wine Vinegar
- ¼ teaspoons Salt
- 1 pinch Ground Black Pepper
- ¼ cups Good Quality Olive Oil (plus A Bit More If Needed, To Adjust For Desired Thickness)
- FOR THE PASTA:
- 8 ounces, weight Strozzapreti Pasta (pictured), Or Other Shape Of Choice
- 2 Tablespoons Olive Oil
- 1 whole Yellow Bell Pepper; Seeds, Membranes, And Stems Removed, Cut Into Bite Sized Strips
- 1 pound Brussels Sprouts; Dirty End Of Stem Cut Off, Outer Leaves Removed, Quartered Lengthwise
- ¼ cups Kalamata Olives, Sliced (optional, For Serving)
Preparation
Toast walnuts in a 350 F oven on a rimmed baking sheet for 10 to 12 minutes, until beginning to darken. Stir once or rotate pan halfway through. Cool slightly, then roughly chop walnuts. While walnuts toast, prepare the other ingredients.
Make pesto ahead of time. Grate the Parmesan in a food processor, if not pre-grated. Add parsley, toasted walnuts, garlic, lemon juice or vinegar, salt, and pepper. Process, scraping down sides of bowl several times, until a nearly smooth paste forms. Drizzle in olive oil while processor is running, until fully combined. Taste pesto and adjust seasoning or other ingredients to taste. (For example: If you taste too much lemon, add more walnuts, oil, or cheese. Fat will cut the acidity.). Use immediately or store a few days in the refrigerator.
Start boiling the water for the pasta and cook, al dente, according to package directions as you prepare and cook the vegetables. When draining pasta, reserve ¼ cup cooking water.
Heat a large skillet (preferably cast iron) over medium high. When hot, add half of the oil and heat until nearly smoking. Add peppers—they should sizzle—and spread in a single layer. Cook 2 minutes, undisturbed, until browned on first side. Continue cooking 2 to 3 minutes, stirring once every minute, until crisp-tender and mostly browned. Remove peppers to a bowl. Add the remaining half of the oil into the pan and allow it to heat. Spread Brussels sprouts in an even layer in the pan, turning one of the cut sides down. Cook, undisturbed, about 2 minutes, until brown on the first side. Cook another 2 minutes, stirring infrequently, until just edible when you test one. Turn off heat, add peppers back into the pan, and allow pan to cool 5 minutes, stirring the vegetables occasionally if the pan is very hot, to avoid burning.
Add most of the pesto and 2 tablespoons of the pasta cooking water into the vegetables. Stir until incorporated and a pesto sauce coats the veggies. Add more water if pesto is very thick. If too much water was added, heat to a low simmer to reduce the liquid. Add cooked pasta to pan and stir to combine and coat with pesto. If noodles have cooled, heat the mixture over low heat until warmed. Taste and add remaining pesto, salt and pepper as needed. Serve warm topped with additional grated Parmesan, chopped walnuts, and sliced olives.
Best served fresh for most impressive results, but leftovers refrigerate well for a less formal lunch or dinner.
