Fettuccine with Brussels Sprouts and Pine Nuts
- 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
- This recipe is vegetarian
- Produce
- Brussels sprouts (3/4 pound)
- Pine nuts (3 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Pasta & Grains
- Egg fettuccine, dried (1/2 pound)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on epicurious.com
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Published November 1, 2007 (5 years ago).
6 people saved this recipe.
