Tuesday, November 29, 2011

Fettuccine with Brussels Sprout and Pine Nuts

After realizing that my blog was awash with meat recipes, I decided it was time to go vegetarian for a day. A little known fact, I was a vegetarian myself for nearly three years. While I could have used one of my old standby vegetarian recipes I thought it would be nice to try something new. As always, when you try something new you have to acknowledge the risk that you might not like it, or that it might not work out. To hedge the risk of a failed meal I went with something simple. This is a six ingredient recipe with a familiar medium, that being pasta.

If you don't like brussels sprout, I suggest you give them a try here. Usually when people eat or serve them they're eating the boiled and therefore, bland version. They aren't boiled in this recipe. Instead, we thinly slice them and lightly saute them with the oils and pine nuts. This results in a totally different brussels sprout flavor. And it's a good one too.

Before making this remember to properly boil your water. I'll be very disappointed if you don't.

Fettuccine with Brussels Sprout and Pine Nuts:
1 pound fettuccine
1 to 1 1/2 pounds brussels sprout
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/2 cup pine nuts
1 cup zested Parmigiano-Reggiano (Parmesan) cheese (about 3/4 cup if it is shredded/grated), plus more to finish

1. Boil a large pot of water while you prepare the rest of the food.
2. Cut the brussel sprouts in half, from end to end. Finely slice the brussels sprout starting at the top of it and working down to the stem. Discard the stem.
3. Add the pasta to the water and prepare the rest of the food while it cooks.
4. Melt the butter and olive oil in the pan over medium heat. Add the pine nuts and lightly brown them, about 2 to 3 minutes, stirring occasionaly. (They will not give off color/flavor if you stir them too much.)
5. Add the brussels sprout to the pan and mix well with the pine nuts. Let that cook for 6 to 8 minutes or until the brussels sprout begin to show signs of browning.  Remove from heat.
6. When the pasta is al dente reserve 1/2 cup of the pasta water then drain the pasta.
7. Return the brussels sprout pan to medium heat and add the pasta water.
8. Let the water and sprouts get hot, about 45 seconds to a minute.
9. Add the pasta and mix well in the pan.
10. Let it cook for 30 seconds in the pan, then remove from heat.
11. Add the cheese, mix well, and plate. Finish with a little fresh ground pepper, coarse kosher salt and extra cheese to taste.

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