My usual preference for Brussels sprouts is to roast them in the oven with some olive oil, lemon juice, salt and pepper. This is one delicious way to enjoy this winter vegetable. However, I had a lovely pasta dish at some friends’ house last month with sprouts. When they first told me about it, I admit I was unsure about Brussels sprouts in pasta, but the result was delicious! This is great way to get those who say they “hate Brussels sprouts” to eat them too. And if you cut them up small enough, those eating it might not even realize they’re consuming this hated vegetable! My husband proclaimed his hatred of the vegetable as I was preparing our dinner…then proceeded to have two helpings, as well as the leftovers for dinner.
Pasta with Brussels Sprouts and Pine Nuts, makes 4 dinner-sized servings
- 3/4 pound Brussels sprouts, trimmed
- 1/2 pound dried egg fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 3 tablespoons pine nuts
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 garlic and pine nuts, stirring, until golden and fragrant, 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.