Fettuccine with Brussels Sprouts and Pine Nuts

Fettuccine with Brussels Sprouts and Pine Nuts
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons pine nuts
  • grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter
  • ½ pound dried egg fettuccine
  • ¾ pound Brussels sprouts
  • 2 tablespoons extra-virgin olive oil

Slice Brussels sprouts in a food processor fitted with slicing disk. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, st...

View full recipe at Epicurious

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