Fettuccine W/ Brussels Sprouts and Pine Nuts

Total Time
Prep 25 mins
Cook 0 mins

I am trying to teach myself to like Brussels Sprouts. To that end, I am collecting recipes from the internet and saving them here in the hopes of finding the one that converts me. This is from Gourmet magazine, Nov. 2007.


  1. Slice Brussels sprouts in a food processor fitted with slicing disk.
  2. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
  3. 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.
  4. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.