Categories: Brussels Sprouts, Main Dish, Pasta

Ingredients

• 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

Directions

1. Slice Brussels sprouts in a food processor fitted with slicing disk.

2. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

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.

4. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

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