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