cavatappi & brussel sprouts

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I think brussel sprouts get a bad rep. They're actually really tasty, and have become one of my favorite things to eat. When I saw that Cooking Light paired them with pasta, herbs, and some bread crumbs, I practically salivated. I need this cooking in my kitchen ASAP. 

Here is the recipe... 

Ingredients

• 8 ounces uncooked cavatappi pasta
• 2 teaspoons unsalted butter
• 1/4 cup panko (Japanese breadcrumbs)
• 4 teaspoons olive oil
• 12 ounces Brussels sprouts, trimmed and thinly sliced
• 1 cup thinly sliced onion
• 1 teaspoon minced garlic
• 2/3 cup organic vegetable broth
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
• 2 tablespoons pine nuts, toasted

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.
2. 2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.
3. 3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.