While I don't need any convincing to eat brussels sprouts this recipe could convert those that don't like them into fans. This dish is great as is, but if you want a heartier meal add some grilled chicken or shrimp.
4 tablespoons Victoria Taylor’s Zesty Lemon Herb
1 pound Orecchiette Pasta
1 pound Brussels sprouts
1 cup walnut pieces, toasted
12 ounces bacon, cooked, and crumbled
5 tablespoons olive oil, divided
1 sweet onion, chopped
3 cloves garlic, minced
1 cup Parmesan cheese, grated
Put a big pot of water on to boil for the pasta and Brussels sprouts. Wash the Brussels sprouts. Trim the bottoms off and peel them into separate leaves. When you get to the core, just slice it in half and toss it in with the leaves. Toss in the sprout leaves and sliced cores. Cook for an additional 3 to 4 minutes. Drain in a colander and rinse with cold water.
When you are just about ready to serve, put the additional 3 tablespoons of olive oil in a skillet big enough to hold all the ingredients, with room to stir. Brown the garlic and onion at medium high heat. Add the bacon, walnuts, and 3 tablespoons of the Zesty Lemon Herb. Then add the pasta and Brussels sprouts. Stir until everything is heated up. Add 2/3 cup of the grated cheese and the last tablespoon of olive oil if it appears a bit dry. When the cheese begins to melt, take it off the stove.
Put it all in a nice serving bowl. Top with the remaining grated cheese and sprinkle the last tablespoon of the seasoning as a garnish.