I made this incredibly simple pasta dish with just two main ingredients-- brussels sprouts and pine nuts-- to highlight the nuttiness of the sprouts, but you can add corn and even tomatoes if you want. I wanted to keep it simple so I could top it with my leftover braised beef with tomatoes. You can serve the pasta on its own and keep the dish vegetarian.
Tuesday, September 16, 2008
Slice brussels sprouts and put them immediatley into a bowl of lime juice (one lime's enough).
Heat butter and olive oil in a pan and saute pine nuts until golden, stirring constantly. Add sliced brussels sprouts and saute until wilted.
Add cooked, al dente pasta with some of the cooking water and continue cooking until water is absorbed. Serve topped with pecorino.