Cooking Instructions
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Step 1
Bring a large pot of water to a boil and cook the
Chickpea Rotini Pasta (1 box)
according to package directions.
Step 2
Meanwhile, in a skillet sauté
Garlic (1 clove)
with
Extra-Virgin Olive Oil (3 Tbsp)
, and just before it turns golden add
Brussels Sprouts (2 1/2 cups)
and sauté over high heat for 2-3 minutes. Add
Dry White Wine (1/2 cup)
and reduce quickly, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Drain the pasta, reserving ½ cup of pasta cooking water.
Step 4
Add pasta cooking water to the Brussels sprout mixture; toss the mixture over high heat.
Step 5
Remove from the heat. Toss pasta and Brussels sprout mixture with
Parmigiano-Reggiano (1/4 cup)
and top with
Fresh Basil (1 Tbsp)
.
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