- 4 thick slices crusty baguette, sliced on an angle
- 1 pint or about 12-14 large Brussels sprouts – if the sprouts are not looking good, substitute a bundle of Tuscan or dinosaur kale, stemmed and sliced
- 1 large, starchy potato
- 1 pound whole wheat farro or whole-grain spaghetti or other long-cut pasta
- 6 tablespoons butter
- 2 large cloves garlic, grated or thinly sliced
- 12 fresh sage leaves
- Freshly grated nutmeg, to taste
- 1 cup freshly grated Parmigiano Reggiano cheese
Pre-heat the oven to 325°F.
Toast the bread in the hot oven to golden brown. Pulse the bread in a food processor to make large, fresh breadcrumbs.
Using the tip of a very sharp paring knife, remove the core of the Brussels sprouts and separate their leaves. You should yield 3 cups loosely packed leaves.
Bring a large pot of water to a boil. Salt the water.
Peel the potato and cut it into thirds horizontally, then slice the thirds of potato across lengthwise, into about quarter-inch slices. Boil the potatoes for 5 minutes; add the Brussels sprouts leaves after 2 minutes. Remove the potatoes and sprout leaves from the water with a spider or strainer and transfer to a serving bowl.
Cook the pasta in boiling water to al dente in the same water. Reserve a little starchy cooking water just before draining.
Meanwhile, heat the butter, garlic and sage in small pot over low heat; do not brown.
Add the pasta to the potatoes and sprout leaves in the serving bowl. Pour the butter and sage over top and season with salt, pepper and nutmeg. Add some cheese, a couple of handfuls; toss the pasta to combine and taste to adjust the seasonings. Use a splash of starchy cooking water if the pasta gets too tight while tossing.
Serve the pasta in shallow bowls topped with more cheese and the breadcrumbs.