Prep 25 mins
Cook 25 mins
Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth. Adapted from Gourmet magazine(March 2009)
- 1⁄2 lb Brussels sprout, trimmed and any discolored leaves discarded
- 2 leeks (white and pale green parts)
- 3⁄4 lb savoy cabbage, cored and sliced 1/4 inch thick (about 1/2 head)
- 3 tablespoons extra virgin olive oil, divided
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, finely chopped
- 2⁄3 cup dry white wine
- 4 cups water
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leave, divided
- 3⁄4 lb dried linguine
- 1⁄4 cup chopped flat leaf parsley
- extra virgin olive oil, for drizzling
- grated parmesan cheese
- Reserve a few outer layers of leaves from the Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash.
- Cook leeks and cabbage in 2 Tbsp oil and 2 Tbsp butter with 1/4 tsp each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes. Add water, lemon juice, 1/2 tsp thyme, and remaining 1 Tbsp each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.
- Cook linguine in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water) until almost al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
- Stir linguine into vegetables with reserved cooking water and 1/4 tsp each of salt and pepper. Simmer until pasta is al dente, 2 to 3 minutes. Remove from heat and toss with parsley, remaining 1/2 tsp thyme, and salt to taste. Serve pasta in shallow bowls with some of broth.