Handful arugula or other baby wilt-able greens (spinach would be great)
2 tablespoons extra-virgin olive oil
¼ cup chopped almonds
¼ cup panko bread crumbs
Pinch red pepper flakes
Sea salt and fresh black pepper
Instructions
Preheat the oven to 400 degrees. Grease a 9 x 13 inch baking pan.
Boil your pasta until cooked halfway through (3-4 minutes). Add the Brussels sprouts and cook for another 3 or so minutes until the Brussels sprouts are just starting to become tender. Drain, and reserve some of the pasta water.
Return the pasta & Brussels sprouts to the empty pot. Stir in the cheese, figs, greens, two tablespoons of olive oil, and a splash of the reserved pasta water. Sprinkle with salt & pepper and taste and adjust seasonings.
Pour pasta into the baking pan, top with the almonds and panko, and bake for 15-20 minutes or until golden brown on top.
Recipe by Love and Lemons at https://www.loveandlemons.com/rigatoni-figs-brussels-sprouts/