Fettuccine with Brussels Sprouts and Pine Nuts

Fettuccine with Brussels Sprouts and Pine Nuts

yield: Makes 4
servings active time: 10 min
total time: 20 min
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 pound Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
Accompaniment: grated Parmigiano-Reggiano

Preparation:
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 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.
Nutritional information
Per serving: 408 calories, 20 g fat (6 g saturated), 62 mg cholesterol, 34 mg sodium, 48 g carbohydrate, 5 g fiber, 12 g protein

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