with Crispy Brussels Sprouts & Sun-dried Tomatoes
View Full Nutrition Label
Get Recipes Delivered
- 6 oz Brussels sprouts
- 6 oz whole wheat rigatoni
- Fresh basil
- 4 oz curly kale
- 2 oz scallion cashew cheese
- 2 tbsp almonds
- 2 cloves garlic
- ¼ tsp red chile flakes
- 1.5 oz sun-dried tomatoes
- 3 tbsp + ½ tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 450°F. Bring a large pot of salted water to a boil for the rigatoni. Trim the ends off the Brussels sprouts and peel off and reserve as many leaves as you can. Add the leaves and cores to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast Brussels until crispy and brown in places, about 6 to 7 minutes.
Add the whole wheat rigatoni to the boiling water. Cook, stirring occasionally, until just al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water and drain the pasta. Return rigatoni to the pot off of the heat and stir in ½ tsp olive oil and a pinch of salt.
Pick the basil leaves. Destem the kale. Add basil leaves, kale leaves, scallion cashew cheese, almonds, garlic, red chile flakes, reserved pasta water, and 2 tbsp olive oil to a food processor. Season with ½ tsp salt and ½ tsp pepper and blend pesto until smooth.
Add most of the roasted Brussels sprouts and sun-dried tomatoes (reserving a small amount for garnish) to the rigatoni in the large pot. Add the kale pesto and stir to combine. Return the pot to medium heat and stir the pesto rigatoni until hot, about 1 to 2 minutes.
Divide pesto rigatoni between large plates or bowls. Top with the reserved sun-dried tomatoes and Brussels sprouts. Mangia!