Monday, March 18, 2013

Fettuccine with Brussels Sprouts and Pine Nuts

Mmmm brussel-sprouty pasta! Quick and healthy. I got the recipe here but souped it up quite a bit to suit my tastes. A good way to use up the brussels sprouts in those huge bags from Costco.

Fettuccine with Brussels Sprouts and Pine Nuts


  • 3/4 - 1 pound (300-450g) Brussels sprouts, trimmed
  • 1/2 pound (225g) dried egg fettuccine
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons pine nuts
  • 2 large cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp red pepper flakes
  • shredded parmesan or parmesan-reggiano cheese to top pasta


1. Put pot of salted water on to boil for pasta.
2. Meanwhile, slice Brussels sprouts in a food processor fitted with slicing disk (or by hand).
3. When water is boiling, add fettucine and cook until al dente. 
4. When brussels sprouts are sliced, 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, pepper, red pepper flakes, and garlic, then sauté over medium-high heat until tender and lightly browned, about 4-6 minutes.
5. When pasta is finished cooking, reserve 1 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. 
6. Top with parmesan cheese. 

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