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Archive for March 28th, 2009

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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.

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