more veggies, please!

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

45 minutes – serves 4 to 6 3 tablespoons grapeseed or olive oil 1 tablespoon minced shallot 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded 3/4 cup shelled unsalted natural pistachios 2 tablespoons fresh lemon juice Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. from Dan Barber, Bon Appetit