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Fettuccine with Brussels Sprouts and Pine Nuts

    3/4 pound Brussels sprouts, trimmed
    1/2 pound dried egg fettuccine
    2 tablespoons unsalted butter
    2 tablespoons extra-virgin olive oil
    3 tablespoons pine nuts

  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.

  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.