Saturday, January 8, 2011

I made fettuccine with Brussels sprouts and pine nuts

I have noticed that my cravings in winter are very specific and very constant. Last year it was butternut squash, and I put it in everything--soups, chilis, pastas, risottos, etc. This year I can't get enough Brussels sprouts.

This pic doesn't really do it justice, but this dish is extremely delicious. It's a great thing to make when you come home from a long day of being in the gross city slush and just want something quick and easy and comforting and warm that you can eat in a bowl while watching some sweet episodes, you know?

Fettuccine with Brussels Sprouts and Pine Nuts

  • 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
  • I added a whole lotta lemon juice
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. Add 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.

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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