Adapted from Gourmet, November 2007
- 3/4 pound Brussels sprouts
- 1/2 pound spaghetti or other long pasta
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons pine nuts
- Salt and pepper
- Grated Parmesan cheese for serving
Trim the Brussels sprouts. Slice them in a food processor fitted with a slicing disk. They can also be thinly sliced with a knife.
Cook pasta in salted water until al dente.
Meanwhile, heat the butter and olive oil in a large heavy skillet over medium heat. When the butter is melted, cook the pine nuts, stirring them until golden, about 1 to 2 minutes. Add the Brussels sprouts, 1/2 teaspoon salt, and freshly ground pepper. Saute until tender and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water. Drain the pasta and then add it to the skillet, tossing to mix it all together. Add some of the reserved water to moisten if necessary. Adjust seasonings and serve with grated Parmesan.
Serves 3 – 4