Food recipes
Fettuccine W/ Brussels Sprouts and Pine Nuts
Fettuccine W/ Brussels Sprouts and Pine Nuts Ingredients: brussels sprouts, raw egg substitute, powder butter, without salt oil, olive, salad or cooking nuts, pine nuts, dried Directions: Slice Brussels sprouts in a f...
Fettuccine W/ Brussels Sprouts and Pine Nuts
Ingredients:
brussels sprouts, raw
egg substitute, powder
butter, without salt
oil, olive, salad or cooking
nuts, pine nuts, dried
Directions:
Slice Brussels sprouts in a food processor fitted with slicing disk.
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes.
Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then saute over medium-high heat until tender and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
Ingredients:
brussels sprouts, raw
egg substitute, powder
butter, without salt
oil, olive, salad or cooking
nuts, pine nuts, dried
Directions:
Slice Brussels sprouts in a food processor fitted with slicing disk.
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes.
Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then saute over medium-high heat until tender and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.