Pappardelle Pasta With Mushrooms And Brussels Sprouts Recipes

Steps:

• Bring a large pot of water to a boil. Add a large pinch of salt and pasta. Cook according to package instructions.
• In a large straight-sided skillet, heat oil and 1 tablespoon butter over medium-high heat. Add shallots, and cook until softened, about 3 minutes. Add brussels sprouts and 2 tablespoons water. Season with salt. Cook until brussels sprouts are tender, about 2 minutes. Add mushrooms and oregano. Season with pepper. Cook until mushrooms have softened. Remove skillet from heat, and stir in remaining 1/2 tablespoon butter.
• Drain pasta, and transfer to a platter. Top with mushroom and brussels sprouts mixture. Serve immediately.

Steps:

• Bring a pot of salted water to a boil.
• Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
• Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
• Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
• Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
• Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.