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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Shell pasta w/Brussel Sprouts & Prosciutto

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

1/2 cup pine nuts, toasted
2-1/2 cups gf Chicken Stock
Salt and freshly ground black pepper
1 pound brussel sprouts, trimmed and halved (or quartered if large)
12 ounces gf shell pasta
6 slices prosciutto, diced
2 Tablespoons unsalted butter
1 cup parmigiano-reggiano, grated

Directions

Place pine nuts in a dry skillet over medium heat. Tossing occasionally, cook nuts until lightly browned and fragrant. Remove from heat and set aside.

In a small saucepan, boil chicken stock until reduced to 3/4 cup, about 15-20 minutes. Keep warm over low heat.

Bring a large stockpot of salted water to a boil. Add brussel sprouts; cover and cook until crisp-tender, about 5-7 minutes. Using a slotted spoon, remove sprouts and let drain on paper towels.

Return water in stockpot to a boil. Add
gf pasta and cook until al dente; drain.

Meanwhile, in a large, deep skillet, cook prosciutto until crisp over medium-high heat. Drain on paper towels.

Add butter to skillet. When melted, add brussel sprouts and pine nuts and cook until heated through, about 2 minutes. Add pasta along with reduced chicken stock and simmer, stirring, until sauce is slightly absorbed, about 2 minutes. Stir in 1/2 cup parmigiano-reggiano cheese and crisped prosciutto. Adjust seasonings to taste with salt and freshly ground black pepper.

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