Brussels Sprouts

Yeah, I know, brussels sprouts would hardly make anyone's list of favorite vegetables.  But with a little creativity, they really can be a tasty and healthy food.  Try this one.

3 tablespoons extra virgin olive oil

1 pound brussels sprouts, trimmed and sliced thin

2 shallots, sliced thin

salt and pepper

1 cup chicken broth

1 cup heavy cream

3/4 cup frozen peas, thawed

1 pound whole wheat rotini

1 cup Parmesan, grated, plus extra for serving

1/2 cup walnuts, toasted and chopped

(I prefer to use a cast iron skillet for this)  Heat oil in a 12 inch skillet over medium-high heat.  Add brussels sprouts, shallots, salt and pepper and cook until they begin to soften, about 3 to 5 minutes.  Stir in broth and cream, cover, and simmer about 3 more minutes.  Remove from heat and stir in peas.  Cover and let sit about 2 minutes, till heated through.

Meanwhile, bring a pot of water to boil.  Add pasta and 1 tablespoon salt.  Cook, stirring often, until al dente.  Reserve 1/4 cup cooking water, then drain pasta and return it to the pot.

Stir in Brussels Sprouts mixture, parmesan and walnuts.  Toss to combine.  Adjust consistency with reserved water if needed.  Season with extra salt and pepper.