Half Baked Harvest has been one of my go-to favorite blogs for a while now. The recipes are approachable and packed with flavor. I made homemade pasta over the weekend, which made this dish take a whole lot longer but oh man was it worth it. This is hands down one of my all time favorite recipes. Cannot wait to add this to the regular rotation!
Ingredients:
1 pound pasta, such as spaghetti or bucatini
4 oz prosciutto, thinly sliced
3 tablespoons olive oil
1 pound brussels sprouts, ends trimmed and halved if large
salt and pepper
2 tablespoons balsamic vinegar
1 jalapeno, seeded and diced
1 tablespoon fresh thyme
1 cup Basil Pesto
4 oz soft goat cheese, crumbled
1/2 cup Manchego cheese, grated
1 lemon, zested and juiced
Preparation:
1. Preheat the oven to 375 degrees.
2. Bring a pot of salted water to a boil. Cook pasta to package directions. Reserve 1 cup of pasta water before draining.
3. While pasta is cooking, line a baking sheet with parchment paper. Lay prosciutto in a single layer. Bake for 8-10 minutes, until crispy.
4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté brussels sprouts until brown and crispy, about 10 minutes. Season with salt and pepper.
5. Reduce heat to medium-low and add the balsamic vinegar, jalapeno, and thyme. Cook down for another 1-2 minutes.
6. Remove skillet from heat. Add the drained pasta, pesto, goat cheese, Manchego, lemon zest, and lemon juice. Stir to combine.
7. Gradually add the reserved pasta liquid, about a 1/4 cup at a time, stirring as you go to create a sauce. Season with salt and pepper.
8. Divide pasta amongst bowls and top with crispy prosciutto.
Ingredients:
1 pound pasta, such as spaghetti or bucatini
4 oz prosciutto, thinly sliced
3 tablespoons olive oil
1 pound brussels sprouts, ends trimmed and halved if large
salt and pepper
2 tablespoons balsamic vinegar
1 jalapeno, seeded and diced
1 tablespoon fresh thyme
1 cup Basil Pesto
4 oz soft goat cheese, crumbled
1/2 cup Manchego cheese, grated
1 lemon, zested and juiced
Preparation:
1. Preheat the oven to 375 degrees.
2. Bring a pot of salted water to a boil. Cook pasta to package directions. Reserve 1 cup of pasta water before draining.
3. While pasta is cooking, line a baking sheet with parchment paper. Lay prosciutto in a single layer. Bake for 8-10 minutes, until crispy.
4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté brussels sprouts until brown and crispy, about 10 minutes. Season with salt and pepper.
5. Reduce heat to medium-low and add the balsamic vinegar, jalapeno, and thyme. Cook down for another 1-2 minutes.
6. Remove skillet from heat. Add the drained pasta, pesto, goat cheese, Manchego, lemon zest, and lemon juice. Stir to combine.
7. Gradually add the reserved pasta liquid, about a 1/4 cup at a time, stirring as you go to create a sauce. Season with salt and pepper.
8. Divide pasta amongst bowls and top with crispy prosciutto.