Jackson Hole Foodie’s Pasta with Brussels Sprouts

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The only thing I love more than the holidays is when the holidays are over. January is me-time for locals, who are suddenly free of out of town guests and holiday obligations. As the throngs of tourists dissipate, we take back the tram line at the Jackson Hole Mountain Resort and waltz into our favorite restaurants without a reservation.

brussels

January is the time to get down to the real business of winter:  skiing our hearts out and cooking hearty, no-fuss suppers to fuel our adventures.

Over the holidays, there was a whole lot of cooking, eating and drinking at my house, as I am sure there was at yours. We have been fortunate to eat well, but now we are ready for simpler fare, with a good dose of cruciferous vegetables to detox from the indulgences of the holidays.

This is one of my all-time favorite Brussels sprouts recipes, and it’s the kind of dish that comes together as fast as the pasta boils. Tonight I am making Pasta with Brussels Sprouts, Lemon and Almonds.

pasta

Now I know there are some Brussels sprouts lovers out there, as well as some Brussels sprouts haters.  I have not met anyone who is indifferent to Brussels sprouts; it’s a vegetable that requires you to take a stand.
But since I am firmly in the pro-Brussels sprouts camp, having come to this conviction late in life, I am always hopeful to swing a few of those stubborn anti-sprouts people over to our side.  Pasta with Brussels Sprouts, Lemon and Almonds is a dish that could do just that.
As you can probably guess, this has the potential to be one of those recipes that will help you clean out the contents of your refrigerator. The pasta and the Brussels sprouts are crucial, but the rest of the ingredients are up for grabs.brussels sprouts
No almonds? Try homemade croutons, toasted pine nuts, or pecans. Out of bacon? A small hunk of pancetta, prosciutto, guanciale or good old leftover ham would be perfect. Use the slivered rind of a preserved lemon (if you have one) or the zest of a lemon (if you don’t). No shallots? Try half of a yellow onion, finely chopped or two cloves of minced garlic instead. And just about any grated hard cheese would work. Or skip the cheese altogether….you possibly indulged in plenty of cheese over the holidays.
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Annie Fenn

A retired gynecologist turned food writer, Annie Fenn writes about food and life in Jackson Hole. Lately, she has been struggling to keep up with the caloric needs of her two soccer- and skiing-obsessed teenage boys. Find more of her recipes at www.jacksonholefoodie.com and follow her on Instagram @jacksonholefoodie for more frequent foodie inspiration.

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