- 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
Slice Brussels sprouts in a food processor fitted with slicing disk. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. 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. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.