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Cavatappi & Browned Brussels Sprouts & Buttery Breadcrumbs
Ingredients
  • 8 ounces uncooked cavatappi pasta
  • 2 teaspoons unsalted butter
  • ¼ cup panko (Japanese breadcrumbs)
  • 4 teaspoons olive oil
  • 12 ounces Brussels sprouts, trimmed and thinly sliced
  • 1 cup thinly sliced onion
  • 1 teaspoon minced garlic
  • ⅔ cup organic vegetable broth
  • ½ teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh thyme leaves
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ounces pecorino Romano cheese, shaved (about ½ cup)
  • 2 tablespoons pine nuts, toasted
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