1 lb Brussel Sprouts
1/2 C Marcona Almonds or Pine Nuts
4 Tbs Olive Oil
1 Tbs Butter
1 tsp Vegetable Bouillon (optional)
Salt & Pepper
Grated Parmesan Cheese
Bring 3 quarts of water to a boil.
Add 1 tablespoon of olive oil to a frying pan. Heat and add in orzo. Stir constantly for 2 minutes, or until the orzo has turned golden, and reserve the pasta in a bowl.
Julienne the brussel sprouts. I find it easiest to cut them in half, put the flat side down and then slice vertically.
Chop the almonds. If you don't want to use a knife, pulse them in a food processor for a few seconds until the pieces are similar size to the orzo. Add nuts to sliced brussel sprouts.
When the water boils, add the vegetable bouillon and the pasta. Cook according to directions on package.
Heat remaining 3 tbs of olive oil in the frying pan and add the brussel sprout mixture. Keep stove on high and stir about 7 minutes until the vegetables have turned a dark shade of green. Do not overcook or the veggies will be soggy and not crispy! Remove from heat. Add salt and pepper to taste.
Drain the orzo and reserve the pasta water. Stir the butter into the orzo until melted.
Add the orzo slowly to the brussel sprouts and mix throughly. Add olive oil and remaining pasta liquid to achieve a saucier consistency.
Sprinkle with parmesan (if desired) and enjoy!