This weeknight combo is easy, protein-packed and not at all predictable
Andrea Geary, America's Test Kitchen
on
This meal is economical, nutritious comfort in a bowl. In this recipe, we boiled the pasta in a small volume of water, which left the water extra-starchy and thus ideal for building a creamy, full-bodied (but light) sauce. The starchy canned bean liquid helped in the same way. A small amount of bacon imbued the Brussels sprouts with a subtly meaty smokiness and added even more crunch to the mustardy crumb topping.
Orecchiette and Navy Beans with Brussels Sprouts and Spicy Mustard Bread Crumbs
Serves 4
2 teaspoons vegetable oil
1/4 cup panko bread crumbs
2 teaspoons Dijon mustard
1/8 teaspoon plus 1/2 teaspoon table salt, divided, plus salt for cooking pasta
Pinch cayenne pepper
8 ounces orecchiette
2 slices bacon, chopped fine
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