Tuesday, November 9, 2010

Fettuccine with Brussels Sprouts

This surprisingly tasty pasta is endlessly adaptable – add any leftover protein you may have – ham, bacon, chicken, etc. Serves 2

10 ozs Brussels sprouts, ends trimmed
8 ozs dried egg fettuccine
1 tbsps unsalted butter
1 tbsps olive oil
1 finely minced garlic clove
1 1/2 tbsps pine nuts (optional)

Slice Brussels sprouts in a food processor fitted with slicing disk, or thinly with a sharp knife

Cook fettuccine in a pasta pot of boiling salted water until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts (if using), stirring, until golden. Add Brussels sprouts, garlic, 1/2 tsp salt, and 1/4 tsp pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.

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

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Created for Quest by Chris at:
foodelf.wordpress.com

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