Fettuccine with Brussels Sprout Leaves, Brown Butter, and Toasted Walnuts Recipe

Name: Fettuccine with Brussels Sprout Leaves, Brown Butter, and Toasted Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coarse salt, plus more for cooking water; 16 ounces fettuccine; 1/2 cup (1 stick) plus 3 tablespoons unsalted butter; 2 ounces walnuts; 1 medium red onion, sliced into thin wedges; 2 garlic cloves, minced; 1 pound Brussels sprouts, leaves separated; 1/4 teaspoon freshly ground pepper; 1/2 teaspoon finely chopped fresh sage; 1/4 teaspoon finely chopped fresh thyme; Freshly grated Parmesan cheese, for serving

Servings: persons

1 teaspoon coarse salt, plus more for cooking water
16 ounces fettuccine
1/2 cup (1 stick) plus 3 tablespoons unsalted butter
2 ounces walnuts
1 medium red onion, sliced into thin wedges
2 garlic cloves, minced
1 pound Brussels sprouts, leaves separated
1/4 teaspoon freshly ground pepper
1/2 teaspoon finely chopped fresh sage
1/4 teaspoon finely chopped fresh thyme
Freshly grated Parmesan cheese, for serving

1
Preheat the oven to 350F.
2
Bring a large saucepan of water to a boil; add salt.
3
Add the pasta, and cook until al dente, 8 to 10 minutes.
4
Drain, transfer to a medium bowl, and toss with 1 tablespoon butter.
5
Cover, and keep warm while proceeding.
6
Spread the walnuts on a baking sheet, place in the oven, and toast until fragrant, about 10 minutes.
7
When cool enough to handle, chop coarsely; set aside.
8
Place 1/2 cup butter in a small saucepan over medium-high heat.
9
Cook until the butter begins to brown and is very fragrant, about 8 minutes.
10
Strain, discarding the solids, into a glass measuring cup or a small bowl, and set aside.
11
Heat the remaining 2 tablespoons butter in a large skillet over medium heat.
12
Add the onion and garlic, and cook until they start to soften, about 2 minutes.
13
Add the sprout leaves, sprinkle with salt, pepper, and herbs, and continue cooking until the leaves are bright green and tender and the onions are translucent, 3 to 5 minutes.
14
Add the pasta to the skillet, and drizzle with the brown butter.
15
Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed.
16
Transfer to a serving dish, and garnish with walnuts and Parmesan cheese.
17
Serve immediately.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon coarse salt, plus more for cooking water, 16 ounces fettuccine, 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, 2 ounces walnuts, and more.

Yes, Fettuccine with Brussels Sprout Leaves, Brown Butter, and Toasted Walnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Brussels Sprout Leaves, Brown Butter, and Toasted Walnuts

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