Welcome.

This is a place for inspiration, education and empowerment. Celebrating all aspects of dance and fitness through sharing knowledge, inspiration, tips, news and interviews.

Recipe of the week:

Balanced nutritious meals perfect for the dancer.

 

Brown Butter Brussels Sprouts Pasta with Hazelnuts

 

Recipe and images courtesy of Two Peas & Their Pod

Recipe and images courtesy of Two Peas & Their Pod

 

Yum! Trust us when we say you're going to LOVE this delicious, super nutritious pasta dish, perfect for a satisfying post-workout dinner.

 

 

Brown Butter Brussels Sprouts Pasta with Hazelnuts

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Whole wheat pasta with brown butter, brussels sprouts, toasted hazelnuts, and Parmesan cheese. This is my favorite pasta dish!

Ingredients:

6 tablespoons butter
8 ounces whole wheat pasta
1/2 cup hazelnuts
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon shallot, minced
2 cups chopped brussels sprouts, stems removed
1/3 cup Parmesan cheese
Salt and freshly ground black pepper, to taste

Directions:

1. First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.

2. Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and set aside.

3. Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5-7 minutes. (You can also toast the hazelnuts in the oven at 350 degrees F for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted hazelnuts on a towel and rub together to remove the skin. Roughly chop the hazelnuts and set aside.

4. In a large pan, heat the olive oil over medium-high heat. Add the garlic and shallot and cook for 2 minutes. Add the brussels sprouts and cook until tender, about 5-7 minutes. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

Et Voila! Enjoy... X Images: Two Peas and Their Pod

Et Voila! Enjoy... X

Images: Two Peas and Their Pod

The Freed family - A look inside the shoemaker's world.

The Freed family - A look inside the shoemaker's world.

Introducing...