Fettuccine W/ Brussels Sprouts and Pine Nuts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I am trying to teach myself to like Brussels Sprouts. To that end, I am collecting recipes from the internet and saving them here in the hopes of finding the one that converts me. This is from Gourmet magazine, Nov. 2007. Ingredients:
3/4 lb brussels sprout, trimmed |
1/2 lb 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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