Farfalle With Sauteed Brussels Sprouts

• 1 pound Brussels sprouts
• coarse salt
• freshly ground black pepper
• 8 ounces farfalle
• 2 tablespoons extra-virgin olive oil plus more for drizzling at serving time
• 1 garlic clove minced
• 4 tablespoons unsalted butter cut into pieces
• 2 tablespoons capers rinsed and drained
• 1/4 cup Italian flat leaf parsley fresh, coarsely chopped
• 1 tablespoon zest 1 lemon, finely grated, 2 tbsp plus 1 lemon juice

1. Cut Brussels sprouts in half length-wise from top through stem. Trim away the cor and pull the leaves apart.
2. Bring a large pot of water to a boil. Add salt and pasta according to directions (anywhere from 5-10 minutes). Reserve 1/3 cup of cooking water. Drain pasta and drizzle with olive oil.
3. In the meantime, heat 2 tbsp olive oil in a large saute pan over medium heat. Cook garlic until softened, stirring constantly (about 2 minutes). Add the Brussels Sprouts, tossing to coat. (Ruth's note: I actually sauteed Brussels Sprouts and garlic together for 2 minutes and then added the reserved cooking water). Cook over medium heat until the leaves are tender (about 5 minutes) stirring occasionally.
4. Add the drained pasta and butter and continue to cook, tossing until the pasta is warmed through and the butter has completely melted (Ruth's note: it will form a silky lovely sauce.)
5. Transfer to a serving bowl and add the capers, parsley and lemon zest & juice. Taste for seasoning, and add salt and pepper to your taste.

brussels, salt, freshly ground black pepper, farfalle, extravirgin olive oil, garlic, unsalted butter, capers, italian flat leaf parsley

Taken from www.yummly.com/recipe/Farfalle-With-Sauteed-Brussels-Sprouts-1656041 (may not work)