Fettuccine with Brussels Sprouts and Pine Nuts

Name: Fettuccine with Brussels Sprouts and Pine Nuts
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams Brussels sprouts, trimmed; 227 grams dried egg fettuccine; 2 Tbsps extra-virgin olive oil; 4 servings Accompaniment: grated Parmigiano-Reggiano; 3 Tbsps pine nuts; 2 Tbsps unsalted butter

Fettuccine with Brussels Sprouts and Pine Nuts might be just the main course you are searching for. One serving contains 398 calories, 22g of protein, and 31g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up brussels sprouts, accompaniment: parmigiano-reggiano, olive oil, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

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

Ingredients you will need

Brussels Sprouts

Equipment you will use

Food Processor

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

Ingredients you will need

Fettuccine

Pasta

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Pine Nuts