Fettuccine with Brussels Sprouts and Pine Nuts

Need a quick idea for dinner tonight? Look no further than this simple, delicious pasta recipe compliments of Gourmet magazine. It is a great way to use Brussels Sprouts, hiding their bad quality: density, and enhancing their good one: nutty flavor.

Recipe:

Fettuccine with Brussels Sprouts and Pine Nuts

Ingredients
3/4 lb Brussels sprouts, trimmed
1/2 lb dried fettuccine
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1/4 cup pine nuts
1/2 tsp. salt
1/4 tsp. ground pepper
Parmesan cheese, to taste

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

2. Cook fettuccine in a pasta pot of boiling salted 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, salt, and pepper, then sauté over medium-high heat until tender and lightly browned.

3. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. Sprinkle with Parmesan before serving.