So in case you need another reason to buy some Brussels sprouts this winter, here’s an easy, delicious way to cook them. You just slice them up, toss them with butter and pine nuts, and serve with pasta. Seriously, it’s that easy.
And that’s about all I have to say today. Happy Tuesday!
Fettuccine with Brussels Sprouts and Pine Nuts
- 12 ounces Brussels sprouts, trimmed
- 8 ounces dried (or fresh refrigerated) fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons pine nuts
- grated Parmigiano-Reggiano
Slice Brussels sprouts in a food processor fitted with slicing disk.
Cook fettuccine in a pasta pot of boiling salted water until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then saute over medium-high heat until tender and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
Makes 4 servings.
Source: Gourmet magazine.