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*Farro Linguini With Brussels Sprouts
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Farro Linguini With Brussels Sprouts
- 1 lb farro linguini
- 1 lb Brussels sprouts, trimmed, halved and finely sliced
- 1 cup grated Pecorino Romano, divided
- 1/4 Cup olive oil
- 1 medium spanish onion thinly chopped
- 2 pints mushroom chopped
- 3 cloves of garlic minced
- 3 teaspoons kosher salt
- Freshly ground black pepper
- 1 cup creme fraiche, at room temperature- about 8 ounces
- 1/2 cup vegetable broth
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- Zest of 1 large lemon
- 1/2 cup slivered almonds toasted*
Directions
*Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.- (We did 1/3)
In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese (we did 1/3 cup) and serve.
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