Green is good pasta!
Mother Nature pasta!
Into the woods pasta!
Um, ahem, I'm a little undecided on the name still, but I'm totally sold on the taste and flavor combos in this dish! Sauteed mushrooms and garlic, shredded Brussels sprouts, and a lil bit o' basil pesto to bring the whole thing together.
What I love about this dish is how (ahem) earthy it feels. Please dispose of any images of hippies in Birkenstock sandals before we continue. Thank you kindly. What I mean by earthy is healthy, refreshing, clean, and packing so many levels of flavor!
And all of it is so gorgeous and fresh-from-the-farm this time of year. The basil bounty from summer won't go to waste if you're making homemade pesto. Or, er, that container of it that you scored from the grocery store won't end up in the wrong hands :)
I started by peeling the outer layers from the sprouts and shredding them.
Meanwhile, I brought a pot of salted water to boil and dropped in these little bow ties to cook. (Wouldn't it be great if tuxedo bow ties were made of pasta? I'm going to suggest this to Matt for our wedding. Three guesses as to how that will go.)