Creamy Radiatori with Golden Brussels Sprouts, Lemon, Taleggio and Nutmeg with Rye Pangrattato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the Brussels sprouts with 15 ml (1 tbsp) olive oil, 2 g (about 1/4 tsp) salt, and half of the black pepper. Spread on a tray and roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway, until browned and tender at the edges.

2. 2

   While the sprouts roast, place the crushed rye bread in a large skillet with 15 g (1 tbsp) butter and 15 ml (1 tbsp) olive oil. Toast over medium heat for 3 to 5 minutes, stirring, until crisp and golden. Transfer to a plate so it stays crunchy.

3. 3

   Bring a large pot of well-salted water to a boil. Cook the radiatori pasta according to package timing until al dente. Reserve 240 ml (1 cup) of the pasta water before draining.

4. 4

   In the same large skillet, melt the remaining 15 g (1 tbsp) butter over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook 30 seconds more without browning.

5. 5

   Add the heavy cream, taleggio, lemon zest, nutmeg, remaining salt, and remaining black pepper. Cook over low heat for 2 to 4 minutes, stirring, until smooth. If the sauce becomes too thick, loosen it gradually with some of the reserved pasta water.

6. 6

   Stir in the lemon juice. Add the drained pasta and roasted Brussels sprouts to the skillet. Toss for 1 to 2 minutes so everything is evenly coated; adjust the consistency with more pasta water if needed.

7. 7

   Turn off the heat and add most of the fresh parsley. Serve immediately with the rye pangrattato on top and the remaining parsley for finishing.