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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.

Learn more about this author, Joan Mccord.
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