Studio755: Pasta With Brussels Sprouts & Pine Nuts

1. 1

   Slice Brussels sprouts in a cuisinart fitted with slicing disk. (or do by hand... thin slicing to resemble cole slaw)

2. 2

   Toast pine nuts on the stove by putting them in a dry pan over medium heat & shaking pan regularly until they get a nice golden color.

3. 3

   Cook fettuccine until al dente. Reserve 1/2 cup pasta-cooking water, then drain & rinse pasta. Coat pasta lightly in olive oil so it doesn't stick.

4. 4

   Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic; stir for 1 minute. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then saute over medium-high heat until tender and lightly browned, about 4-7 minutes.

5. 5

   Combine pasta & brussels sprouts in serving bowl, tossing with enough reserved water to moisten (can also use olive oil).

6. 6

   Add pine nuts and cheese and toss well. Voila!

* Per serving · 4 servings · Values may vary.

No additional tips available.