INGREDIENTS
4 oz
Prosciutto, thin
1/4
brussels sprouts
1
Arils from one pomegranate
1 clove
Garlic, large
1 cup
Kale, raw
16
Sage, leaves fresh
1 lb
Spaghetti
1 pinch
Red pepper
1
Salt and pepper
1/3 cup
Olive oil
1/2 cup
Pistachios
2
slices Thick or 4 thin sourdough bread
2 tbsp
Butter, unsalted
2 oz
Goat cheese
1/2 cup
Manchego cheese, grated
1/3 cup
White wine