Alien Heads with Hats (Brussels Sprouts with Orecchiette)

We eat this by itself as a main dish, but it would make a fine side dish beside some kind of tasty meat too.  We got the habit of calling Brussels sprouts "alien heads" back in college, and our kids think Orecchiette looks like little hats.  They fit perfectly on top of the Brussels sprouts, hence the alternative name of this recipe.

Alien Heads with Hats 
(Brussels Sprouts with Orecchiette)

2 lbs. Brussels sprouts
5 tbsp. Oil
1 tsp. Salt - divided
1 tsp. Pepper – divided
1 lb. Orecchiette – cooked (reserve 1 cup pasta water)
1 bunch Green onions – chopped
3 cloves Garlic – minced
1/4 cup Butter
1/2 cup Chicken broth (or vegetable broth)
1/2 cup White wine
4 oz. Cream cheese
1 tbsp. Parsley
Grated Parmesan

Trim Brussels sprouts and halve. (Quarter large ones and keep small ones whole for a consistent size.) Toss with 3 tbsp. oil, 1/2 tsp. salt and 1/2 tsp. pepper. On a cookie sheet, roast at 400 degrees for 30-40 minutes, stirring occasionally, until tender.

Meanwhile, sauté onions and garlic in butter until onions are wilted. Stir in wine and broth and simmer until reduced by half. Add salt, pepper, parsley, reserved pasta water, and cream cheese. Cook and stir until cheese is melted. Add Brussels sprouts, pasta, and remaining oil. Serve with Parmesan.