This warm, fresh pasta can be easily modified for a vegan meal by omitting chicken and Parmesan cheese.
- 1 lbs Brussel’s sprouts halved
- olive oil
- 1 lbs mini farfalle pasta
- 2-4 tbs infused olive oil
- 1 shallot finely chopped
- 4 garlic cloves minced
- 2 tsp herbs de Provence
- 1 tsp rosemary
- 1 lemon
- 2 chicken breasts (optional)
- Parmesan cheese
Preheat over to 425°F. Spread out a sheet of parchment paper on a large cookie sheet. In a large bowl toss Brussel’s sprouts halves in 1 tbs olive oil and a sprinkle of salt. Bake for 20-30 minutes or until brown and crispy.
In a large pot cook pasta according to the directions. You can easily substitute many different pasta shapes.
While pasta is cooking, if you are adding chicken, butterfly chicken breasts in half for quicker cook time. Sprinkle with salt. In a large pan add 1 tbs of olive oil. Heat on medium high. Add chicken and sear until golden brown on each side and cooked through. About 3-5 minutes per side.
In the same pan or a new pan if you are not using chicken. Add 1 tbs olive oil and heat on medium heat. Add shallot and garlic cloves and allow to soften for 1-2 minutes.
Drain pasta when cooked being sure to reserve about 1 cup of pasta water. Add cooked pasta to the pan with shallots and garlic. Toss to combine over low heat. Add half cup pasta water, herbs de Provence, rosemary and zest the lemon into the pan. Add infused oil 1 tbs one tbs at a time, alternating in a splash of water until desired sauce is achieved. You may not prefer so much oil so be sure to taste as you go. If you do not have infused olive oil you could make your own or just use olive oil. Remove from heat and squeeze in just from lemon. Toss in the chicken if using and just before serving toss in Brussel’s sprouts. Serve immediately with Parmesan cheese if desired.