Ingredients
8ozuncooked pasta
3tbspbutter,divided
8ozbrussels sprouts,shredded, with ends trimmed off
fine sea salt and freshly-cracked black pepper
3clovesgarlic,pressed or minced
2ozfreshly-grated parmesan cheese,(1 cup)
½cuppine nuts,toasted
Preparation
Heat a large stockpot of generously-salted water until boiling. Add the pasta and cook the pasta until it is 1 minute shy of al dente.
Heat 1 tablespoon of the butter in a large sauté pan over medium-high heat. Add the shredded Brussels sprouts and garlic, and season with salt and lots of black pepper.
Sauté for 2 minutes, stirring occasionally.
Once the pasta is ready, use a spider strainer to transfer the pasta into the sauté pan with the Brussels. Add in the remaining 2 tablespoons of butter, ½ cup of the starchy pasta water, and sprinkle the Parmesan evenly over the top of the pasta.
Remove the sauté pan from the heat. Then toss the pasta with the Brussels and cheese for about 1 minute, or until the cheese has melted evenly into a silky sauce and the pasta is cooked to al dente. If the sauce seems too dry, add in ¼ cup of additional pasta water at a time until the right consistency is reached.
Serve the pasta warm, garnished with lots of toasted pine nuts, and enjoy!
