Linguine with Brussel Sprouts Barigoule

Ingredients

  • 1 tablespoon fresh lemon juice
  • ½ pounds Brussels sprouts, trimmed and any discolored leaves discarded
  • 2 leeks (white and pale green parts)
  • ¾ pound Savoy cabbage (about head), cored and sliced ¼ inch thick
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons unsalted butter, divided
  • 4 garlic cloves, finely chopped
  • + 6 more ingredients
    • 2/3 cup dry white wine
    • 4 cups water
    • 1 teaspoon fresh thyme leaves, divided
    • ¾ pounds dried linguine
    • ¼ cup chopped flat-leaf parsley
    • Accompaniments: extra-virgin olive oil for drizzling; grated parmesan

1. Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash . 2. Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet (preferably with straigh...

View full recipe at SpringPad

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