Pasta with Sautéed Brussels Sprouts & Pistachio Flour

Ingredients

  • Pasta (any shape you like)

  • Brussels sprouts, thinly sliced

  • Pistachio flour – 2 Tbsp

  • Garlic – 3 cloves, lightly smashed

  • Fresh thyme – 1–2 sprigs

  • Olive oil

  • Salt

  • Chili flakes

  • Pasta cooking water, stock, or plain water (as needed)

Method

  • Cook the pasta
    Cook pasta in well-salted water until just al dente. Reserve some pasta water.

  • Infuse the oil
    Heat a pan over medium heat with olive oil.
    Add smashed garlic and thyme.
    Warm gently until the aroma of garlic and thyme is released (do not brown).

  • Remove aromatics
    Take out the garlic and thyme and discard.

  • Toast pistachio flour
    Add pistachio flour to the pan. Stir constantly until it changes from light green to a light golden color.

    (This step builds nutty depth — watch carefully.)

  • Add Brussels sprouts
    Add sliced Brussels sprouts and a pinch of salt.
    Sauté until softened and well coated with the pistachio flour.

  • Adjust moisture
    Add a small splash of pasta water, stock, or plain water.
    The mixture should be moist, cohesive, and saucy, not dry.

  • Combine with pasta
    Add the cooked pasta to the pan.
    Toss thoroughly so pasta, sprouts, and pistachio flour are fully integrated.

  • Finish
    Sprinkle chili flakes to taste.
    Adjust salt if needed. Serve immediately.

Notes

  • Pistachio flour acts like a soft nut-based sauce, not a crust — moisture is key.

  • Pasta water works best because the starch helps bind everything.

  • This dish benefits from gentle heat; avoid aggressive browning once sprouts go in.