Brussels Sprout Pesto Pasta

Last night I was feeling lazy and didn't want to go on a grocery run  to cook dinner.  I decided to go on a hunt for a recipe that included only what I had on hand.  Thanks to Epicurious and Pinterest all you have to do is type in the ingredients you have and you are bombarded with a slew of options, never having to leave the confines of your cozy apartment. I'm not a huge fan of pesto, but am a fan of trying different things.  When I saw a pesto that was brussels sprout based instead of the usual basil, I was sold.  The following is what ensued:

Brussels Sprout Pesto Pasta

2 Cups of Brussels Sprouts
1 Package of Tofu Shirataki Noodles (or you can use regular spaghetti)
1/4 Cup of Slivered Almonds
4 Cloves of Garlic
1/4 Cup of Olive Oil
1 Lemon
*The recipe called for Parmesan cheese but I didn't have any.

Add-Ins:
1/4 Cup of Cherry Tomatoes
1/4 Cup of Broccoli
1/4 Cup of Cauliflower
*Capers would have added a nice saltiness had they been on hand, but please see above regarding laziness.

On a greased cookie sheet put the add ins on and season to taste.  Put in the oven and roast at 400 degrees for 20 minutes.

Steam the brussels sprouts in a sauce pan with 2 cups of salted boiling water.

Once the brussels sprouts are tender and a bright green, put them under cold water to stop the cooking process. Transfer them to a food processor with the garlic and olive. Blend well.  Add in almonds, lemon juice, and salt to taste. Puree until a smooth consistency.

Next prepare the shirataki noodles.  Rinse well.  Then you can either put them in the microwave for 2 minutes on high or on the stove stop to get all the moisture out.  This step is crucial since it is what eliminates the smell that people often complain about.  They are SUCH a great alternative to pasta though, so I'd highly recommend the substitution. 

Mix everything together in a bowl.  Pour glass of wine.  Turn on Glee. Vi-ola!!