Linguine with Brussel Sprouts Barigoule

Linguine with Brussel Sprouts Barigoule
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • extra-virgin olive oil for drizzling
  • ¼ cup fresh flat-leaf parsley
  • ¾ pounds dried linguine
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons unsalted butter
  • 4 cloves garlic
  • + 7 more ingredients
    • ¾ pound Savoy cabbage
    • grated parmesan
    • 4 cups water
    • 2/3 cup dry white wine
    • 2 leeks (white and pale green parts)
    • 1 teaspoon fresh thyme leaves
    • ½ pounds Brussels sprouts

Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash . 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 heav...

View full recipe at Epicurious

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