To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.

　　

Ingredients

serves 6

　　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

　　

Step 1

Preheat the oven to 350°F. Bring a large saucepan of water to a boil; add salt. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl, and toss with 1 tablespoon butter. Cover, and keep warm while proceeding.

　　

Step 2

Spread the walnuts on a baking sheet, place in the oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place 1/2 cup butter in a small saucepan over medium-high heat. Cook until the butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding the solids, into a glass measuring cup or a small bowl, and set aside.

　　

Step 3

Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and garlic, and cook until they start to soften, about 2 minutes. 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. Add the pasta to the skillet, and drizzle with the brown butter. Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed. Transfer to a serving dish, and garnish with walnuts and Parmesan cheese. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.