[buster21]

Illustrated
Survey Deadline: April 30, 2023


Our goal was a pasta dish that came together quickly, suitable for a weeknight. We wanted it to be hearty but not heavy.

After making this recipe, please click here to complete the survey by April 30, 2023.

Creamy Orecchiette and Navy Beans with Brussels Sprouts and Spicy Maple Bread Crumbs
Serves 4

→ You may substitute cannellini or pinto beans for the navy beans, and farfalle or campanelle for the orecchiette.
→ The pasta will continue to tighten up as it sits so add a little bit more pasta water than you think you’ll need.

¼ cup panko bread crumbs
2 teaspoons plus 1 tablespoon vegetable oil, divided
1 teaspoon maple syrup
1/8 teaspoon plus ½ teaspoon table salt plus salt for cooking pasta
Pinch cayenne pepper
12 ounces orecchiette
10 ounces Brussels sprouts, trimmed, halved, and sliced thin
1 tablespoon water
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
½ teaspoon pepper
1 (15-ounce) can navy beans, undrained
½ cup sour cream

Bring 2 quarts water to boil in large saucepan. While water is coming to boil, combine panko, 2 teaspoons oil, maple syrup, ⅛ teaspoon salt, and cayenne in 12-inch nonstick skillet. Cook over medium-high heat, stirring constantly, until panko is crunchy and caramel-colored, 3 to 5 minutes. Transfer to small bowl and let cool completely (do not wash skillet).
Add pasta and 1 ½ teaspoons salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water and drain pasta. Return pasta to pot and cover to keep warm. While pasta is cooking, prepare Brussels sprouts.
Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add Brussels sprouts, 1 tablespoon water, and remaining ½ teaspoon salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Add mustard, vinegar, and pepper and stir until fully incorporated. Stir in beans and their liquid, and ¾ cup reserved cooking water and cook until bubbling.
Add Brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with additional pasta water as needed. Season with salt and pepper to taste. Divide among 4 shallow bowls. Break up bread crumbs with fingers and sprinkle over pasta. Serve.
This recipe is under development and is intended for America's Test Kitchen, Cook's Illustrated and Cook's
Shhhh…. It’s a secret.