Wilson
11-15-2007, 08:26 PM
OMG this was delicious! And soooo easy. Everyone here loved it!
http://www.epicurious.com/recipes/food/views/240591
fettuccine with brussels sprouts and pine nuts (http://www.epicurious.com/recipes/food/240591) Gourmet | November 2007
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.
Makes 4 servings
Quick Kitchen (http://www.epicurious.com/gourmet/quick_kitchen)
Maggie Ruggiero
http://www.epicurious.com/rd_images/printer_friendly/pf_ingredients_lbl.gif
3/4 pound Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
Accompaniment: grated Parmigiano-Reggiano (http://www.epicurious.com/recipes/food/printerfriendly/107726)
http://www.epicurious.com/rd_images/printer_friendly/pf_preparation_lbl.gif
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, 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.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
http://www.epicurious.com/recipes/food/views/240591
fettuccine with brussels sprouts and pine nuts (http://www.epicurious.com/recipes/food/240591) Gourmet | November 2007
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.
Makes 4 servings
Quick Kitchen (http://www.epicurious.com/gourmet/quick_kitchen)
Maggie Ruggiero
http://www.epicurious.com/rd_images/printer_friendly/pf_ingredients_lbl.gif
3/4 pound Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
Accompaniment: grated Parmigiano-Reggiano (http://www.epicurious.com/recipes/food/printerfriendly/107726)
http://www.epicurious.com/rd_images/printer_friendly/pf_preparation_lbl.gif
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, 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.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.