I love Brussels sprouts but I call them Bruce-el sprouts, after my darling kitty. I saw a cute bunch at the local market and scooped them up. Of course, I'd never actually made Brussels sprouts myself, but there was no way I was leaving without those cuties. Enter Google. I type "Brussels sprouts pasta" and this is the first result. Boy, was I lucky. This dish is the perfect way to welcome fall. The flavors are rich and hearty - but with just three main ingredients, it can be made in less than half an hour. That leaves plenty of time for crunching in the leaves or curling up with a good book.
Bruce-el Sprouts Fettuccine
adapted from this recipe
serves 2 as an entree
a basket (1 pound) of the cutest Brussels sprouts
1/3 pound dried egg fettuccine
2 tablespoons butter
2 tablespoons extra virgin olive oil
5 tablespoons raw pine nuts
grated parmigiano reggiano
adapted from this recipe
serves 2 as an entree
a basket (1 pound) of the cutest Brussels sprouts
1/3 pound dried egg fettuccine
2 tablespoons butter
2 tablespoons extra virgin olive oil
5 tablespoons raw pine nuts
grated parmigiano reggiano
salt and pepper
1. Slice Brussels sprouts into about 4 slices each sprout. The original recipe recommended a food processor but the recipe is so simple I don't mind slicing them myself.
2. Cook fettuccine according to package directions. The trickiest part to this recipe is timing the pasta. You want the sprouts and nuts to be cooked before the pasta finishes, so be sure to get your skillet warmed up ahead of time if you know it takes a while.
3. Heat butter and oil in a skillet over medium heat for about 2 minutes. Add pine nuts, stir until golden.
4. Add Brussels sprouts and salt and pepper. Stir until sprouts lightly brown.
5. Once fettuccine has cooked, reserve 1/2 cup pasta water. Add fettuccine to skillet with sprouts and pine nuts, stirring together.
6. Serve sprinkled with parmigiano reggiano. Delicious! And easy, right?
