Ingredients
1 12oz package wide egg noodles (resembles fettuccini)
1 pound brussels sprouts, trimmed
2-3 cloves garlic, minced
3-4 tablespoons olive oil (or butter, or combo)
1/4c pine nuts
salt & pepper
1/2c finely grated hard italian cheese, like parmesan or pecorino
Preparation
Slice Brussels sprouts in a cuisinart fitted with slicing disk. (or do by hand… thin slicing to resemble cole slaw)
Toast pine nuts on the stove by putting them in a dry pan over medium heat & shaking pan regularly until they get a nice golden color.
Cook fettuccine until al dente. Reserve 1/2 cup pasta-cooking water, then drain & rinse pasta. Coat pasta lightly in olive oil so it doesn’t stick.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic; stir for 1 minute. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4-7 minutes.
Combine pasta & brussels sprouts in serving bowl, tossing with enough reserved water to moisten (can also use olive oil).
Add pine nuts and cheese and toss well. Voila!
