Fettuccine with Brussels Sprouts and Pine Nuts
(Fettuccine con Cavolini di Bruxelles e Pinoli)
Ingredients:
1/2 pound dried egg fettuccine pasta
3/4 pound Brussels sprouts, trimmed
3 tablespoons pine nuts
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Grated Parmigiano-Reggiano
Directions:
Slice Brussels sprouts in a food processor fitted with a slicing disk.
Cook fettuccine in a pasta pot of boiling salted water until 'al dente'.
Heat butter and olive oil in a large heavy skillet over medium heat until foam subsides.
Cook pine nuts, stirring, until golden, 1-2 minutes.
Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Saute over medium-high heat until tender and lightly browned, about 4-5 minutes.
Reserve 1/2 cup pasta-cooking water.
Drain pasta and add to skillet, tossing with enough reserved water to moisten.
Serve with the Parmigiano cheese. Makes 4 servings.