This recipe was in Gourmet back in November, and while I folded over the corner to someday make it, I then pretty much forgot about it. I saw it some time later on Orangette, but didn’t think too much about it. Last weekend at the store, however, I had a craving for brussel sprouts (a veg I never ate until four months ago. So many years wasted!) and remembered this.
Mr. Pea is always game to try new things, and when we got in last night from work we started cooking. This recipe comes together very easily, and it is so tasty. We cut a tablespoon of butter and half a tablespoon of olive oil out of it, but you could easily add it and be quite happy.
The original recipe called for 3 T of pine nuts–lacking pine nuts, we used chopped almonds. We over-toasted them a little but it gave the dish a yummy smokiness that worked well with the earthiness of the sprouts.
So you’ll need:
1/2 lb fettucine
3 T chopped almonds
1.5 T extra virgin olive oil
1 T unsalted butter
3/4 lb brussel sprouts, trimmed and shredded in food processor
pecorino romano or parmesan for sprinkling
First, get your fettucine started. The rest of the recipe only takes six or seven minutes to make, so you want your pasta at least boiling away when you start the other pan. Make sure you save 1/2 c or so of pasta water.
In big, deep skillet, add butter and oil over medium heat. When foam subsides, add nuts and toast a few minutes. When toasty, add sprouts and cook for 4 or so minutes. Add fettuccine and toss, adding pasta water as needed to make it a bit more saucy, less sticky.
Serve in bowls with cheese. Serves four.