Simple and easy and courtesy of Gourmet magazine. Enjoy!
Fettuccine with brussel sprouts and pine nuts
3/4 pound brussel sprouts, trimmed and sliced
1/2 pound egg fettuccine
3 tablespoons extra virgin olive oil
3 tablespoons pine nuts
coarse salt and freshly ground pepper
shaved soy parmesan
Cook fettuccine according to box instructions until al dente.
Meanwhile, heat olive oil in a large heavy skillet over medium heat, then add pine nuts and stir until golden (about 2 minutes). Add the brussel sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Saute over medium-high heat until tender and lightly browned.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. Makes 4 servings.
What a fabulous way to use brussels sprouts! This looks great and feels very spring-like. 🙂
I really need to enjoy some brussels sprouts before the winter is definitively over. This looks like such a simple yet flavorful recipe!
Simple and tasty! What soy parmesan do you use? I’ve never seen one that looks so close to the original!
I’ve actually played around with the parmesan topping a bit. I will take a whole container of soy parmesan and bake it in a sprayed ramekin, then cool it and refrigerate it. Then I remove it from the ramekin and slice it as needed with a vegetable peeler.
Takes my breath away and has me drooling. Thanks so much for sharing with PResto Pasta Nights.
I like brussel sprouts. Thanks for the idea to include these sprouts in another of my fav – pasta!