There are certain ingredients that we celebrate at holiday feasts, but then we ignore them the rest of the year even though they are readily available, nutritional, local, and economical. Brussels sprouts and chestnuts have the potential to fit into this category, that is why I included them in this recipe. The recipe might seem a little intimidating but it is easier than it appears. To simplify the recipe dried pasta can be substituted for the fresh chestnut pasta.
Pairs perfectly with KRIS Pinot Noir