Active Time

　　10 min

　　Total Time

　　20 min

　　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.

　　

Ingredients

Makes 4 servings

　　3/4 pound Brussels sprouts, trimmed

　　1/2 pound dried egg fettuccine

　　2 tablespoons unsalted butter

　　2 tablespoons extra-virgin olive oil

　　3 tablespoons pine nuts

　　Accompaniment: grated Parmigiano-Reggiano

　　

Step 1

Slice Brussels sprouts in a food processor fitted with slicing disk.

　　

Step 2

Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

　　

Step 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.

　　

Step 4

Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

　　

Nutrition Per Serving

Per serving: 408 calories

　　20 g fat (6 g saturated)

　　62 mg cholesterol

　　34 mg sodium

　　48 g carbohydrate

　　5 g fiber

　　12 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe ›](http://www.nutritiondata.com/facts/recipe/738590/2?mbid=HDEPI)