Brussel Sprout & Pine Nut Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spaghetti with Brussel sprouts and pine nuts. Ingredients:
3/4 lbs. brussels sprouts |
1/2 lbs. spaghetti |
2 tablespoons unsalted butter |
2 tablespoons extra-virgin olive oil |
3 tablespoons pine nuts |
4 tablespoons parmesan cheese |
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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