5 Tbsp butter
8 oz Brussels sprouts, thinly sliced
1 16-oz box farfalle, cooked according to package directions
4 oz pancetta, cooked crispy and crumbled
½ cup shredded Parmesan
Melt butter in skillet until it begins to brown and develops a nutty aroma. Add Brussels sprouts and pasta. Cook until heated through. Add pancetta. Toss. Remove from heat. Top with Parmesan. Serves 3–4.
Wine Recommendation: Tassel Ridge Iowa White Blossom
Iowa White Blossom is a dry, white wine that offers aromas of tropical fruits, including pineapple, and citrus. Pineapple, nectarine, and white peach dominate the palate, and the finish hints of green apple. Made entirely from Edelweiss grapes grown in Mahaska County, Iowa, Iowa White Blossom this tasty pasta dish. Serve chilled.
Category : KIOA Recipe of the Week Posted on January 23, 2017