Recipe
Fettuccine with Brussels Sprouts and Pine Nuts
Time: About 20 minutes
Yield: 4 servings
| ¾ pound Brussels sprouts, trimmed ½ pound dried egg fettuccine 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil |
3 tablespoons pine nuts Grated Parmigiano-Reggiano 1-2 tablespoons unsalted butter |
Slice the Brussels sprouts in a food processor fitted with a slicing disk. Place small serving bowls in a warming drawer (if you have one) or oven heated to 200 degrees.
Cook the fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat the butter and oil in a large heavy skillet over medium heat until the foam subsides, then cook the pine nuts, stirring, until golden, 1 to 2 minutes.
Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
Reserve ½ cup pasta-cooking water, then drain the pasta and add to the skillet, tossing with enough reserved water to moisten. Add the butter and toss to melt completely.
Serve twisted in small bowls.
Notes
The reserved pasta water is critical. It brings a sauciness to the dish that is sorely lacking on its own.
Adding butter adds fat, but I love the creaminess--and find myself feeling more satiated with a smaller portion.
Adapted from Gourmet, November 2007