Angel Hair With Olives and Brussels Sprouts

Modified from "Isa Does It" by Isa Chandra Moskowitz's Olive Angel Hair with Seared Brussels Sprouts. It was SO yummy, but I used less oil and salt, added more Brussels sprouts and used marjoram instead of thyme. Three of us polished it off.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups Brussels sprouts, quartered
• 8  ounces angel hair pasta
• 1⁄2 cup walnuts
• 1  medium yellow onion, quartered and thinly sliced
• 1  tablespoon olive oil
• 1⁄2 teaspoon salt
• 4 -5  garlic cloves, minced
• 1  teaspoon marjoram or 1  teaspoon rosemary
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 fresh ground pepper (to taste)
• 1⁄2 cup kalamata olive, coarsely chopped
• 1⁄2-1  cup  low sodium vegetable broth
• 2  tablespoons  white balsamic vinegar or 2  tablespoons fresh lemon juice

Directions

1. For a one pot meal: First, toast the walnuts in the bottom of a large heavy pot over medium heat for about 5 minutes, tossing occasionally. Remove to a cutting board.
2. Add water to the pot for the pasta and bring to a boil. Before adding the pasta, steam the Brussels sprouts over the boiling water (put in a metal strainer on top of the pot and cover) for 3 minutes. Set aside the Brussels sprouts.
3. Add the pasta to the boiling water and cook according to package instructions. Drain and set aside.
4. Rinse the pot. Turn up the heat to medium-high. Add 1 T olive oil and a pinch of the salt and saute the onion until translucent, about 3 minutes. Add the Brussels sprouts to the pan. The Brussels sprouts should touch the bottom of the pan in order to be seared. Cook for about 5 minutes until sprouts are seared on at least one side.
5. Add garlic and other seasonings and cook until fragrant, about 30 seconds.
6. Add the olives, the remaining salt, 1/2 cup of the broth, and vinegar. Mix well. Add pasta and toss. Add more broth if needed. Taste for seasoning and adjust as needed. Top with walnuts and serve.