Shaved Brussels Sprout, tossed with shaved parmesan, red pepper flakes and toasted pine nuts. Serve with a bold white wine, perfect for a no-fuss, chaos-free dinner party. This quick and easy Brussels Sprout Linguine with White Wine will help you spend more time with friends during the busy holiday season.
The holidays can be filled with hectic chaos. Fighting through crowds at the malls, baking a zillion holiday cookies, breads, and deciding what gift to buy for your Secret Santa. Having dinner with friends doesn’t have to be a part of that crazy chaos.
This simple and easy Brussels Sprout Linguine with White Wine makes putting together an elegant Friday night dinner with friends a breeze.
This not-so-ordinary pasta dish pairs perfectly with a bottle of Wente Chardonnay. One of my favorites, I love big and bold Chardonnays, by the way Wente Vineyards Morning Fog Chardonnay received Wine Enthusiast score of 90 Points for 2014.
Planning and prep are key for chaos-free dinner parties that you the host will also enjoy. The morning of your dinner remember to place a few bottles of your wine in the fridge before leaving for work.
This dish comes together so quickly, especially if you slice the brussels sprouts a day ahead and place them in a bowl of cold water and store them in the fridge. A spin in the salad spinner helps to remove as much of the water as possible before cooking.
The day of your dinner party, start by preparing your linguine. Cook pasta according to package directions until al dente.
While the water is boiling for the pasta, heat the olive oil in a large skillet over medium heat. Add the shallots and cook until soft, add the garlic, wine and brussels sprout.
When sprouts have softened a bit remove from heat and toss in the cheese, transfer sprouts to the bowl of pasta and add the pepper flakes.
Sprinkle on some toasted pine nuts and grated parmesan cheese before serving.
Serve with some crusty bread, a fresh shaving of parmesan, a sprinkling of toasted pint nuts and a nice glass of full-bodied Wente Riva Ranch Chardonnay. A perfect way to end a busy week with a simple and elegant dinner party with friends during this busy holiday season.
Purchase a few bottles of Wente Wines on line to have on hand for easy entertaining or to give as hostess gifts during the holiday season.
- ½ cup pine nuts
- 1 8oz. box linguine
- 1 tablespoon extra virgin olive oil
- 2 tablespoond chopped shallots
- 2 cloves crushed garlic
- pinch of salt
- ¼ cup Wente Riva Ranch Chardonnay
- 1 pound of fresh brussels sprouts
- ⅓ cup shaved Parmesan cheese
- ¼ to ½ teaspoon red pepper flakes
- crusty baguette
- Drain and spin the sliced brussels sprout to remove the water, place in a bowl and set aside.
- In a small dry skillet over medium heat, toast the pine nuts, when toasted, set aside.
- Cook pasta according to package directions until al dente, then scoop it out of the water and place in a big bowl.
- While the water is boiling for the pasta, heat the olive oil in a large skillet over medium heat. Add the shallots and cook until soft, about 1½ minutes. Add the garlic and pinch of salt, saute until fragrant, about 30 to 40 seconds.
- Add the wine and brussels sprouts to the pan and cook until sprouts start to soften.
- Remove from heat and toss in the shaved parmesan.
- Transfer sprouts to the bowl with the pasta, toss in the red pepper flakes, taste and season with more salt if needed.
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Brussels Sprout Linguine with White Wine. I would also like to know what favorite food you like pair with your Wente Wines.