Simple and easy and courtesy of Gourmet magazine. Enjoy!
Fettuccine with brussel sprouts and pine nuts
3/4 pound brussel sprouts, trimmed and sliced
1/2 pound egg fettuccine
3 tablespoons extra virgin olive oil
3 tablespoons pine nuts
coarse salt and freshly ground pepper
shaved soy parmesan
Cook fettuccine according to box instructions until al dente.
Meanwhile, heat olive oil in a large heavy skillet over medium heat, then add pine nuts and stir until golden (about 2 minutes). Add the brussel sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Saute over medium-high heat until tender and lightly browned.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. Makes 4 servings.
