Serves4
- Active time:10 min
- Start to finish:20 min
November 2007
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.
-
3/4
lb
Brussels sprouts, trimmed
-
1/2
lb
dried egg fettuccine
-
2
tablespoons
unsalted butter
-
2
tablespoons
extra-virgin olive oil
-
3
tablespoons
pine nuts
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Slice Brussels sprouts in a food processor fitted with slicing disk.
-
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
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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 sauté 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.
