Brown Butter Brussels Sprouts over Gluten-Free Della Terra Trumpet Trio

Serving Size: 2-3
Prep Time:  5 Minutes
Cook Time: 25 Minutes
Total Time:  30 Minutes


9 oz. Pappardelle's Gluten-Free Della Terra Trumpet Trio
4 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
1/3 cup shallots, finely minced
3/4 cup Brussels sprouts, shaved
1/4 tsp. crushed red pepper flakes
Juice from 1 lemon
1/4 cup shredded Parmesan cheese, plus additional for garnish
2 Tbsp. toasted walnuts, chopped


  1. Melt butter in a small saucepan, stirring frequently, over medium-low heat. Continue to cook the butter until brown bits form at the bottom of the pan, about 6-8 minutes. Once the butter is browned, remove it from heat.
  2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water, and set aside.
  3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Swirl to coat the bottom and then add in shallot, Brussels sprouts, red pepper flakes, salt & pepper. Sauté until Brussels sprouts are tender and caramelized, about 6-8 minutes. 
  4. Add lemon juice, Parmesan and pasta to the pan. Pour in brown butter and add about 1/3 cup of the pasta water, 1 Tbsp. at a time, stirring constantly, until sauce reaches desired consistency. Toss until pasta is coated well in sauce.
  5. Divide pasta into serving dishes and garnish with walnuts and Parmesan. Serve and enjoy!