Orecchiette with Brown Butter, Brussels Sprouts & Walnuts
This post may contain affiliate links. Please read my disclosure policy.

Friends, I opened the mailbox this morning and found a hand-written note from a dear old friend. I had to transcribe it and share it with you.
Dear Ali,
I hope this letter finds you well. I just wanted to write because with the holiday season rapidly approaching, I know you and I and many of your friends will be spending a lot of time together. I feel awkward reaching out like this, but I think it’s best I voice my concerns now. You see, while I love that you and so many others have discovered my versatility — really, I mean it, I loved those blondies — I’m feeling a little torn about all of the attention I’ve been receiving in recent years.
OK, I’ll just say it: the truth is is that I miss sage. And I miss crisping up its leaves in a pan filled with butternut squash ravioli. And I miss being tossed with ribbons of pappardelle and toasted pine nuts. And I miss bathing with fillets of sole.
There. I said it. I just wanted to remind you of, well, what I once considered my strength. I think you will understand. And I hate to impose, but if you wouldn’t mind sharing this with anyone you think might be interested, I would so appreciate it.
Your friend,
Brown Butter
Friends, our pal BB seems so down. What can we do about this? I’m hoping this orecchiette with Brussels sprouts, walnuts and Pecorino might just boost his spirits. It’s one of my favorites right now, not only because the Brussels sprout leaves and little ears of pasta share the same shape, but also because it is irresistibly delicious and relatively easy to throw together. Peeling the sprouts is kind of a pain, but I can think of more tedious tasks (naming 20 trucks 20 times a day comes to mind) and the whole process takes no more than 10 minutes.
After the sprouts are separated into leaves, the rest is simple. While the pasta is cooking, the butter can be browned, the walnuts toasted and the cheese grated. During the last minute of the pasta’s cooking time, the Brussels sprouts enter the pot, and after the pasta and sprouts are drained, everything is tossed together: pasta, sprouts, brown butter, walnuts and cheese. So easy, so delicious. I think BB will approve.
PS: Brown Butter Blondies are delish. Also: Brown Butter Orzo Risotto.
Orecchiette with Brown Butter, Brussels Sprouts & Walnuts
- Total Time: 25 minutes
- Yield: 2 to 3
- Diet: Vegetarian
Description
Pasta: I used to always make this with 8 ounces of pasta, which really let’s the brown butter notes shine, but 8 ounces of pasta simply is not enough for my family anymore. I get great results using 12 ounces of pasta and a bit more of the reserved pasta cooking liquid.
Ingredients
- 12 ounces Brussels sprouts
- 8 to 12 ounces orecchiette or whatever pasta you like, see notes above
- kosher salt
- 6 tablespoons (3 oz | 85 g) unsalted butter
- 1 cup walnuts
- 2 ounces grated Pecorino or Parmigiano (1/2 to 1 cup)
- freshly cracked pepper and salt to taste
- Flaky sea salt to taste
Instructions
- Cut the stems off of each sprout and start separating the leaves. It helps to cut above the stem a little bit higher than you would normally — you also might have to make another cut after you’ve started peeling away the leaves. When you reach the heart of the sprout, it will be really hard to peel back the leaves. Stop peeling and set the heart aside. Once all of the sprouts are peeled, thinly slice the hearts. Set sprout leaves and hearts aside.
- Put a large pot of water on to boil. Add 2 tablespoons kosher salt.
- Meanwhile, in a large sauté pan (large enough to fit the pasta and Brussels sprouts) melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.
- Meanwhile, in a small sauté pan over medium heat, toast the walnuts until they become lightly browned and fragrant, about 10 minutes. (Alternatively, toast the walnuts at 350ºF for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. This is a little fussy and optional. Set aside.
- Check the cooking time of the pasta you are using. Set the timer for one minute less than the time recommended for al dente. For example, if your orecchiette cooks in 9 minutes, set the timer for 8. After the 8 minutes, add the Brussels sprouts to the pot. Cook 1 minute more. Reserve at least 1 cup of the cooking liquid and set aside. Drain the pasta/sprouts.
- Bring the brown butter back up to temperature over medium or medium-high heat. Add the pasta/sprouts to the pan, 1/2 cup of the reserved cooking liquid, the walnuts, and a handful of the parmesan or Pecorino. Toss. Taste. Adjust with the flaky sea salt and pepper to taste. If necessary add some more of the pasta cooking liquid to the pan — it’s nice to have reserved pasta cooking liquid on hand if you make this ahead and need to reheat it.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American, Italian
This post may contain affiliate links. Please read my disclosure policy.
47 Comments on “Orecchiette with Brown Butter, Brussels Sprouts & Walnuts”
I can’t say no to a yummy brussels sprouts recipe like this, loving all the fresh colors in this dish!
I know, Pamela, the Brussels sprouts stay bright green! I love that about this recipe 🙂
Yum. Love love love brussels sprouts! And brown butter! Can you really go wrong? Thank you for sharing such lovely recipes as always!
I know…such a good match 🙂
That looks just lovely! Also, I love you in all your savory forms Brown Butter!
Yessss
Looks like the perfect side dish for the lamb chops I’m making every week now! Or a new Thanksgiving dish? Jeff loves brussel sprouts while I’m still waiting for the magic to happen for me! I’m making blueberry breakfast cake tomorrow in honor of some time off! XXXOOOOXXX
Laurie, I cannot get my hand on lamb chops! I am going to request at the farmers’ market this weekend. I have been craving them ever since you mentioned them a few weeks ago. Brussels sprouts tend to be polarizing…the magic might not ever happen for you 🙂 Wish I could drop in for some cake with you!
FYI – the Tzatziki recipe from your Chicken Souvlaki recipe is AMAZING with lamb.
yay! so happy to hear this. What kind of lamb have you been making? I’ve been craving lamb chops recently.
Gah. This looks incredible. So many favorite things (yes, brussels sprouts being one of them) packed into one dish! I love it. Thanks for sharing!
And so easy, too! I think you will approve 🙂
I love this post. Big laughs with BB’s letter and so true! I will surely try this recipe.
Glad you thought it was funny…I couldn’t resist 🙂
No one EVER writes me letters like that. And I thought I was friends with brown butter. Perhaps I was de-friended! Fun post and great recipe, thanks!
No?! haha, don’t be too hard on yourself…BB is a total grump these days!
Awesome! Love Brusselsprouts! I love your blog!!
Ohh, thanks so much.
I saw this yesterday and promptly made it last night for dinner. It was a hit with my 8-year old and 5-year old girls! Truly a miracle for the younger one, who has turned her nose at my roasted brussels. I think the brown butter, cheese, and brussels in leaves form did the trick. I posted a FB picture of our dinner and received clamors for the recipe. I pointed them to your blog entry and I have a feeling you will have a bunch of new fans today. Thank you – this one is going to be a keeper for my family!
Peggy, the same miracle has happened here two nights in a row now. If I only I knew that the secret to getting my children to eat their food without pushback is to smother everything with brown butter. Thanks so much for posting the pic and sending people my way. So appreciate it. And I’m so happy you and your kiddos like the recipe. Thanks for writing in 🙂
This looks marvelous Alexandra! Love the BB note!
Andris
Haha, so glad. Thanks, Andris!
omg amazing. it tastes even better than it looks if that is even possible. and so easy! had to substitute pine nuts due to walnut allergy and only had parmesan but it was amazing. thanks!
pine nuts sound amazing. i used to make a recipe with just pappardelle, pine nuts, brown butter and parmesan: so easy and so good. almost like cheating though…I mean, as Christine says, you could cover anything with brown butter and it would be amazing. thanks for writing in!
I like Brussels spouts and my husband hates them, and I really wanted to make this recipe, so I set out to make it husband friendly with the addition of crispy pancetta and some good creamy mozzarella, and subbing pistachios for the walnuts. It was AMAZING. But really, you could cover anything in brown butter, pancetta, and 2 kinds of cheese and it would be outstanding.
Haha, I love it, I know, honestly, I had forgotten how delicious brown butter and pasta can be. Pancetta sounds like an amazing addition.
I made this recipe last night and it is soooooo good! Couldn’t find orecchiette in our neck of the woods so used bow ties instead.
Yay! So happy to hear this.
Wow. I don’t recall how I stumbled upon your blog but I’m so happy I did! This is amazing.
Oh, so happy to hear this! Thanks for writing in. Did you make the sprouts?
I am curious about Brown Sugar and pasta. I am going to have to try it secretly…I think people will be dubious if I tell them about the sugar. Sounds exciting to me. I loved the letter hehe
I think you mean Brown Butter, right? Or am I confused? 🙂
We came here from Phoebe’s post, to discover your wonderful work. And she was right; your recipes are great Ali! Especially loved this one. We never thought of peeling the Brussels sprouts and using them this way! This recipe is healthy, yummy and must be delicious! We’re looking fwd to trying it soon!
Wonderful idea!
Panos and Mirella
Thank you Panos and Mirella! So happy you are liking the recipes. This is one of my favorites. Phoebe is too kind to have sent people my way 🙂
Thank you! Made this tonight for a quick dinner. Delicious!
Fantastic, Meg!
Well OMG.. I am pretty dang good sometimes… at following directions to a terrific recipe! This was SO pretty and SO delicious! Thank you Thank you ,,, love your blog…
So happy to hear this, Jenny!! Thanks so much for writing 🙂
Keep the fantastic recipes coming! I’m going to make your butternut squash lasagne recipe next!
Dear Brussel Sprouts Haters and those that cook for Brussel Sprouts Haters—– you MUST try this! It is absolutely wonderful! You could add some spiralized veggies to it as well. I made my pasta in the instant pot– 1 min cook time, then added the sprouts and cooked one minute more—- duped into my brown butter pan and tossed and DELISH!
Great to hear, Mikki! Thanks for sharing your IP notes, too 🙂
So crazy yummy. This is now in my frequent rotation!!!
So great to hear this, Becca!
I made it for the second time last night. So good! Wonderful way to eat brussel sprouts.
Great to hear, Mary! Thanks for writing 🙂
I have made this many time (including using chickpea pasta) and love it! Perfect easy fall dinner.
So nice to hear this, Martha 🙂 🙂 🙂