Fettuccine With Brussels Sprouts and Pine Nuts

Ingredients for Fettuccine With Brussels Sprouts and Pine Nuts

• 350g Brussels sprouts, trimmed

• 230g dried egg fettuccine

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons pine nuts

• Accompaniment: grated Parmigiano-Reggiano

How to make Fettuccine With Brussels Sprouts and 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 5.7L 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 teaspoons salt, and 1/4 teaspoons pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 120ml pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.