Pistou Rotini with Roasted Brussel Sprouts, Walnuts and Cranberries

Directions

1. For the Pistou:
2. Peel all the cloves of garlic and put into a small saucepan and cover with cold water. Heat until boiling.
3. When water is boiling, drain the water and cover the garlic with fresh cold water and heat to boiling again. Repeat the process one more time, however reserve 1/4 cup of garlic water.
4. Put all the herbs into the food processor, making sure to leave the stems behind. Process the herbs until finely chopped.
5. Finally, season with salt and pepper. Voila, your done!

1. Roasted Brussel Sprouts and Rotini Pasta
2. Heat oven to 350 degrees. Meanwhile, cut brussel sprouts in half if small and in quarters if large. Toss with a little olive oil and salt and pepper in a large bowl.
3. Place the brussel sprouts onto a large baking sheet and make sure not to crowd them. Place walnuts onto another baking sheet.
4. Roast the brussel sprouts for about 20 minutes. Stir the brussel sprouts at 10 minutes and then check periodically until tender, usually another 10 minutes. They should be bright green and a bit crispy.
5. While you are roasting the walnuts and brussel sprouts heat a little olive oil in a pan and sautee the shallot until glassy. Add the craisins and sautee about 2 more minutes. Season with a little salt and pepper
6. When the walnuts are done, allow them to cool (about 5 minutes) and then coarsely chop.
7. Mix the walnuts, craisins, shallots, and roasted brussel sprouts together.
8. Heat a large pot of water until boiling and cook the rotini as suggested by the package.
9. Drain the pasta and mix with about 1/2 cup pistou. Then add in the brussel sprout mixture and serve with shaved asiago, or just more pistou!