In light of all the brussels sprouts in my life lately (and my new obsession with combining them lemon and butter), I found a way to pull them into a simple, tangy pasta that's quick to throw together on a weeknight. Any type of pasta will do (I'm imagining whole wheat or a gluten-free version would be just fine). Just make sure you eat it all this first night, as I found the reheated version doesn't quite cut it.
1/2 lb short cut Pasta
2 cups Brussels Sprouts, trimmed and quartered
1 cup Pistachios, shelled and chopped
4 tbsp Butter
3/4 cup Greek Yogurt
Juice and zest of 1 lemon
1/2 cup Parmesan, shredded
Salt and pepper, as needed
Cook pasta according to package directions, salting water before boiling.
Meanwhile, heat butter in large pan on medium-high heat, allowing it to get to just browning point. Add brussels sprouts, sauteing until soft, about 6 minutes. Add pistachios, lemon juice and zest and saute for another minute or two.
Drain pasta, reserving 1/4 cup pasta water. Add pasta, water and yogurt to brussels sprouts pan, mixing thoroughly until combined. Add salt and pepper as needed. Spoon into serving bowls, topping with parmesan. Serve immediately.