Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
"Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch...."
INGREDIENTS
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8 ounces uncooked cavatappi pasta
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2 teaspoons unsalted butter
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1/4 cup panko (Japanese breadcrumbs)
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4 teaspoons olive oil
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12 ounces Brussels sprouts, trimmed and thinly sliced
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1 cup thinly sliced onion
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1 teaspoon minced garlic
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2/3 cup organic vegetable broth
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1/2 teaspoon grated lemon rind
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1 tablespoon fresh lemon juice
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2 teaspoons fresh thyme leaves
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
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2 tablespoons pine nuts, toasted
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