Pasta With Hashed Brussels Sprouts And Pine Nuts .....

Pasta With Hashed Brussels Sprouts And Pine Nuts

Last week I bought a two pound bag of Brussels Sprouts at the local Costco store. Do you realize how many Brussels Sprouts are in a two pound bag? And God forbid, should I waste anything! I have made the recipe twice Karen shared from her Christmas Dinner which I posted December 25 '07. It is simply delicious. Then I had Rose and Ed in for dinner on Tuesday night and made the recipe again. I look at how many of those little sprouts I have left and hope this recipe finishes the bag. That is a purchase I wont make again in a two pound bag! This recipe is from the November 2007 edition of Gourmet Magazine.

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Ingredients:

3/4 pound Brussels Sprouts

3 Tablespoons pine nuts

1/2 lb. dried pasta, preferably fettuccine or another long noodle

2 Tablespoons olive oil

2 Tablespoons unsalted butter

1/2 teaspoon salt

1 Tablespoon heavy cream

Parmigiano-Reggiano, for serving

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Directions:

In a food processor fitted with a slicing disk, slice the Brussels Sprouts in a fine hash. Set aside.

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Place a large pot of water over high heat. When it boils add salt.

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While the water is heating, prepare the pine nuts. Place in a heavy skillet over medium heat. When the pan is warm, add the pine nuts and shaking the pan frequently, toast until golden and fragrant. (Careful as they burn easily.) Transfer to a small bowl or plate, and set aside. Set the pan aside as well, but do not wash it: you ill use it again in a minute.

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When the water boils, add the pasta and cook until al dente.

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While the pasta cooks, prepare the Brussels Sprouts. Return the skillet to the stove, and place over medium high heat. You want to get it quit hot. Add the olive oil and butter. When the butter has melted (and it is okay if it browns a little) add the Brussels Sprouts and salt. Saute, stirring frequently, until bright green just tender, about 4 minutes.

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If the pasta is ready at this point, drain it reserving 1/4 cup of cooking water, and add it to the skillet with the cooked Brussels Sprouts. Alternatively, if the pasta is not ready yet, transfer the sprouts to a large bowl. (You don't want them to sit in a hot pan too long.) Either way, when the pasta is ready, toss it with the sprouts. Add the pine nuts and cream, and toss again. If the pasta seems a bit dry, add a splash or two of cooking water.

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Serve immediately, with grated Parmigiano-Reggiano and additional salt at the table. Serves 4