Food Friday - Fettucini w/ Brussels Sprouts

Fettucini with Brussels Sprouts

3/4 pound brussels sprouts, trimmed
1/2 pound dried egg fettucini
1 tbsp butter
1 tbsp olive oil
3 tbsp pine nuts
parmesan cheese
lemon juice

Slice brussels sprouts into ribbons.

Cook fettucini until al dente.

Meanwhile, heat butter and olive oil in a skillet over medium heat until foam subsides. Add pine nuts and cook 2-4 minutes stirring constantly. Add brussels sprouts, salt and pepper to taste. Cook over medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup pasta-cooking water, then drain pasta and return to pot. Add brussels sprouts mixture to pot. Add parmesan and enough cooking water to moisten. Add lemon juice to taste.