Studio755: Pasta With Brussels Sprouts & Pine Nuts

• 1 12oz package wide egg noodles (resembles fettuccini)
• 1 pound brussels sprouts, trimmed
• 2-3 cloves garlic, minced
• 3-4 tablespoons olive oil (or butter, or combo)
• 1/4c pine nuts
• salt & pepper
• 1/2c finely grated hard italian cheese, like parmesan or pecorino

1. Slice Brussels sprouts in a cuisinart fitted with slicing disk. (or do by hand... thin slicing to resemble cole slaw)
2. Toast pine nuts on the stove by putting them in a dry pan over medium heat & shaking pan regularly until they get a nice golden color.
3. Cook fettuccine until al dente. Reserve 1/2 cup pasta-cooking water, then drain & rinse pasta. Coat pasta lightly in olive oil so it doesn't stick.
4. Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic; stir for 1 minute. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then saute over medium-high heat until tender and lightly browned, about 4-7 minutes.
5. Combine pasta & brussels sprouts in serving bowl, tossing with enough reserved water to moisten (can also use olive oil).
6. Add pine nuts and cheese and toss well. Voila!

egg noodles, brussels sprouts, garlic, olive oil, nuts, salt, italian cheese

Taken from www.epicurious.com/recipes/member/views/studio755-pasta-with-brussels-sprouts-pine-nuts-50168242 (may not work)