Pasta with Brussels Sprouts and Pine Nuts

Way better than you think it is! Even for brussels sprouts lovers.

20 min - serves 4

3/4 pound Brussels sprouts, trimmed 

1/2 pound dried egg fettuccine, or gemelli

2 tablespoons unsalted butter 

2 tablespoons extra-virgin olive oil 

3 tablespoons pine nuts

Grated Parmigiano-Reggiano

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

2. Cook pasta in a pot of boiling salted 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.

5. Serve with grated parmesan

from Gourmet Magazine