Orecchiette with Brussels Sprouts

INGREDIENTS

• 8 oz. (250 g) orecchiette or medium shell pasta

• 3 garlic cloves, peeled

• 1 small head broccoli (10–12 oz./250–350 g) including stems

• 10 oz. (330 g) Brussels sprouts, trimmed

• ¼ cup (60 mL) olive oil

• ½–1 tsp (2–5 mL) red pepper flakes

• ½ tsp (2 mL) salt

• 1 cup (250 mL) frozen peas

• 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for serving

• 1 lemon

• ½ cup (125 mL) fresh parsley leaves, finely chopped

DIRECTIONS

1. Bring a pot of salted water to a boil. Cook the pasta for 1 minute less than the instructions on the package recommend and reserve ¼ cup (60 mL) of the pasta water.

2. Slice the garlic on the No. 1 thickness of the Rapid-Prep Mandoline. Slice the broccoli and Brussels sprouts on the No. 6 thickness of the mandoline.

3. Heat the oil in a 12" (30-cm) skillet over medium heat for 5 minutes. Add the garlic and red pepper flakes and cook until the garlic starts to turn golden brown, 1–2 minutes. Watch closely so the garlic doesn’t burn.

4. Add the sliced vegetables and salt to the skillet. Increase the heat to medium-high and cook until the vegetables are crisptender, 5–7 minutes. Add the peas during the last 2 minutes.

5. Transfer the pasta and reserved pasta water to the skillet. Add the Parmesan and reduce the heat to medium-low. Simmer until the water is absorbed.

6. Zest the lemon and juice half of it. Just before serving, stir in the zest, juice, and parsley. Serve with more Parmesan, if you’d like.