Pasta - Brussels Sprouts and Pine Nuts with Fettuccine

By Pascento96

Ingredients

• 3/4 lb Brussels sprouts, trimmed
• 1/2 lb dried egg fettuccine
• 2 T unsalted butter
• 2 T extra-virgin olive oil
• 1/3 cup pine nuts
• Accompaniment grated Parmigiano-Reggiano

Preparation

Step 1

Slice Brussels sprouts in a food processor fitted with a slicing disk. Cook fettuccine in a pasta pot of boiling 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 and 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.