Brussels sprouts with sun-dried tomato and almond pesto [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 329) by Joshua McFadden and Martha Holmberg

  • almonds
  • Brussels sprouts
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute linguine or trenette pasta for tagliatelle.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute linguine or trenette pasta for tagliatelle.

  • patioweather on January 12, 2026

    I was skeptical about all of this--Brussels in pasta, sun-dried tomatoes! It turned out great.

  • SheilaS on November 23, 2025

    Excellent flavor combination! I wish I’d noticed the previous recommendation to roast the Brussels sprouts as I needed to add oil to the pan for this step even though the pesto added later has plenty of oil in it. Still, it was delicious. I’ll add more sprouts next time - I have pasta left but all the sprouts got eaten!

  • nlehrer on November 21, 2025

    Can make this healthier by roasting the sprouts tossed in olive oil until crispy

  • hashi on October 16, 2025

    A satisfying dish for a fall night. The Brussels sprouts and pesto are a great combo with good, deep flavors that work well with the pasta. I ended up using pappardelle because that’s what I had…8oz of pasta made enough for 3-4 servings. I might add some red chili flakes next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.