by Joan Mccord

Created on: May 19, 2008   Last Updated: April 25, 2010

FETTUCCINE WITH BRUSSELS SPROUTS AND PINE NUTS

After tasting this recipe, you will wonder how anybody could dislike Brussels spouts.

The natural nuttiness of Brussels sprouts is enhanced by a light saute', and the addition of pine nuts only deepens the flavor.

INGREDIENTS

3/4 lb Brussels sprouts
1/2 lb dried egg fettuccine
2 Tbsp unsalted butter
2 Tbsp olive oil
3 Tbsp nuts

Grated Parmigiano-Reggiano

* Slice Brussels sprouts, lengthwise, and remove any yellow leaves or defined core. This is important; a relatively hard core is the source of bitterness in Brussels sprouts.

* Slice Brussels sprouts in food processor fitted with slicing disk.

* Cook fettuccine according to package directions.

* Heat butter and olive oil in large heavy skillet over medium heat until foam subsides.

* Cook pine nuts, stirring, until golden, about 2 or 2 minutes.

* Add Brussels sprouts, 1/2 tsp salt and 1/4 tsp pepper.

* Saute over medium-high heat until tender and lightly browned, about 4 minutes.

* Reserve 1/2 cup pasta-cooking water.

Drain pasta and add to skillet, tossing with enough reserved water to properly moisten the dish.

Accompany with as much Parmigiano-Reggiano as you like.

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