FETTUCCINE WITH BRUSSELS SPROUTS AND PINE NUTS
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.
Provided by Maggie Ruggiero
Categories Food Processor Pasta Sauté Vegetarian Quick & Easy High Fiber Low Sodium Pine Nut Fall Winter Healthy Brussels Sprout Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 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 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.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
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Abdy Osman
[email protected]I love this dish! It's so flavorful and easy to make.
Mudasir Nadeem
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Rohim Ahmed
[email protected]This is the best pasta dish I've ever had. I can't wait to make it again.
Wiafe Ernest
[email protected]I'm not a good cook, but this recipe was easy to follow and my dish turned out great. I'm definitely going to make it again.
Mukarram Abdullah Hassan
[email protected]This dish is a bit too rich for my taste. I think I'll try it again with a lighter sauce.
mindiay Gurung
[email protected]I'm not a fan of fettuccine, so I used penne instead. It worked out great.
PAULUS JOEL
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of pine nuts. It was still very good.
Littlej Karma
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I always have a few leftover after Thanksgiving dinner.
Jamear Johnson
[email protected]I added some crumbled bacon to the dish and it was delicious. I think it would also be good with some grated Parmesan cheese.
Zhyeire
[email protected]This dish is a little bit time-consuming to make, but it's worth it. The flavors are amazing.
M.MUNEEB JUTT 007
[email protected]I'm not a big fan of garlic, so I used less than the recipe called for. It still turned out great.
Bryan Aguirre
[email protected]This dish is so easy to make and it's perfect for a weeknight meal. I love that I can use frozen Brussels sprouts.
Sikandar Arif
[email protected]I'm a vegetarian and I'm always looking for new pasta recipes. This one is definitely a keeper!
Ciera Kelley
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination.
Bola Naser
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the crispy pine nuts.
Muhammad shakir M shakir
[email protected]I'm not a big fan of Brussels sprouts, but I actually really enjoyed this dish. The sauce was so good that it made me forget all about the sprouts.
rutellaa__
[email protected]This dish was a bit bland for my taste. I think it could have used more salt and pepper, or maybe some additional herbs.
Srms Sherien
[email protected]I followed the recipe exactly and it turned out perfectly. The sauce was creamy and flavorful, and the Brussels sprouts were cooked to perfection. I will definitely be making this dish again.
DrFunkBeat TM
[email protected]This dish was an absolute delight! The flavors of the Brussels sprouts, pine nuts, and garlic perfectly complemented the fettuccine. The crispy texture of the sprouts added a nice contrast to the soft pasta.