Pasta with brussel sprouts and prosciutto

Look! Another recipe from The Intern and Kate! 

The Intern and I adapted this recipe from thekitchn.com based on what we had in the fridge and pantry. If you are a stickler for the original rules of the recipe, check it out here, and ignore everything I am about to write.

This is a really simple pasta that is quick, and calls for lots of brussel sprouts, which happen to be delicious, and in season right now. The ratios of vegetable to pasta is a little uneven, with more green than pasta. Don't fight it, just try it. The trick is to do everything quickly, and not let the brussel sprouts overcook, or you are going to get that stinky cabbage-y smell, and the brussel sprouts will be limp and not so good.

Pasta with Shaved Brussels Sprouts and Prosciutto

Ingredients:

1 pound brussels sprouts
1 tablespoon olive oil
Several slices of good prosciutto, chopped into thin strips
2 shallots, thinly sliced
2 cloves garlic, minced
1/4 cup chicken broth
1/2 pound spaghetti or capellini pasta (we used trader joes lemon pepper pappardelle)
1/3 cup pine nuts, toasted (we were out of pine nuts, but they really would have been delicious in this dish)
salt and pepper
balsamic vinegar
pecorino romano cheese

Directions: 
 
Bring a large pot of water to boil. Season generously with salt.

Trim the ends off of the brussels sprouts and remove the toughest outer leaves. Shred them in a food processor, using the slicing attachment (not the normal chopping blade), or slice them carefully on a mandoline. You can also slice them as thin as possible with a knife. (This may seem like a lot of brussel sprouts, and it is, but trust us, its good)

Heat a large skillet (14-inch if you have one) over medium-high heat and add the olive oil. Add the prosciutto and cook until fairly crispy. Remove from heat, and set aside in another bowl to use at the end.

In the same pan and add the shallots and garlic. Cook for about 5 minutes, until the shallots are soft.
While the shallots are cooking, add the pasta to the boiling water and cook until al dente.

Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes. (REALLY! Don't overdo it!)

When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together with a little balsamic drizzled over the top, and serve with Pecorino Romano.