INGREDIENTS

  • 3/4 lb Brussels sprouts , trimmed
  • 1/2 lb egg fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons pine nuts

DIRECTIONS

  1. Slice Brussels sprouts in a food processor fitted with slicing disk.
  2. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
  3. 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.
  4. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.