Fettucine With Brussel Sprouts (if you didn't love them before you will now)

Ingredients:

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

Optional: (my own add)
2 tablespoons minced shallots
1 or 2 cloves of garlic, minced

Accompaniment: grated Parmigiano-Reggiano

Instructions:

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 (take out and add back in later so they don't burn). Add shallots, 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. Add garlic half way through.  Add back pine nuts.

Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

[1nana]

I LOVE brussel sprouts!

I will definitely have to try this, but w/o the pine nuts. As much as I like them, they are very high in fat.

[peekawho]

My dear departed mother killed any interest I ever had in brussel sprouts by always fixing them the same way....boiling to death, until they were soggy, unrecognizable balls of greenish mush.

This sounds good.  Perhaps some day I'll s.crew up my courage enough to approach a brussel sprout again.  

[1nana]

Yuck, that would turn me off too!

They taste great baked in the oven. Just brush w/evoo and sprinkle with fresh garlic and pop them in for about 20 minutes or so at 400-425 degrees.

[swampcritter]

Swampy makes this realtively often! Great recipe. There are many simple variations, as well.