Fettuccine With Brussels Sprouts and Pine Nuts
A delightful pasta dish combining tender fettuccine with sautéed Brussels sprouts and toasted pine nuts, finished with Parmigiano-Reggiano. This elegant combination brings together the earthiness of Brussels sprouts with the rich, nutty flavors of pine nuts and cheese.
Ingredients
- •¾ pound Brussels sprouts, trimmed
- •½ pound dried egg fettuccine
- •2 tablespoons unsalted butter
- •2 tablespoons extra-virgin olive oil
- •3 tablespoons pine nuts
- •Parmigiano-Reggiano
Cooking Instructions
- 1.
Slice Brussels sprouts in a food processor fitted with slicing disk.
5 min
- 2.
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
10 min
- 3.
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.
6 min
- 4.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
3 min
