Creamy Sauteed Brussel Sprouts with Pine Nuts

This is a really earthy, surprisingly filling, and very quick dish that presents a totally different take on Brussels sprouts than most people have become acquainted with. There's not a trace of bitterness, and the sprouts cook down to tender goodness that goes nicely with pasta (I recommend whole-grain fettuccine if you can find it; the taste furthers the whole earthy theme). It's sprouts for people who don't like sprouts, so if you have an inveterate sprout-hater in your home (my father is one such person), try serving this one without telling them that it's made up of Brussels sprouts. I'm betting that after they taste it, they'll never guess.


Creamy Sauted Brussel Sprouts with Pine Nuts
Adapted from Orangette

1 lb. Brussels sprouts, trimmed and chopped into a rough hash
1/2 cup pine nuts
2 Tbsp. olive oil
3 Tbsp. unsalted butter
Salt
3 Tbsp. heavy cream, with possibly more to taste
Parmigiano-Reggiano, for serving
½ lb. dried pasta, preferably fettuccine or another long noodle, for serving

Place a large pot of salted water over high heat.

While the water is heating, prepare the pine nuts. Place a large heavy skillet over medium heat. When the pan is warm, add the pine nuts and, shaking the pan frequently, toast until golden and fragrant. (Careful: they burn easily.) Transfer to a small bowl, set aside. Set the pan aside as well, but do not wash it: you’ll use it again in a minute.

When the water boils, add the pasta and cook until al dente.

While the pasta cooks, prepare the Brussels sprouts. Return the skillet to the stove, and place over medium-high heat. You want it to get quite hot. Add the olive oil and 2 Tbsp. of the butter, reserving the remainder of the butter for later. When the butter has melted – it’s okay if it browns a little; mine did – add the Brussels sprouts and salt. Sauté, stirring occasionally, until the Brussels sprouts have partially wilted and the white portions of the Brussels sprouts cores are beginning to turn very slightly browned and caramelized. Use the remaining Tbsp. of butter if the mixture appears to be getting too dry, or sticking too readily to the skillet.

If the pasta is ready at this point, drain it, and set aside to be served as with the sprouts. When the Brussels sprouts have sauted enough to lose their bitter flavor and gain an earthy edge (6-8 minutes on my range top), add the pine nuts and cream to the skillet with the sprouts, and stir until the sprouts are lightly coated in the cream sauce.

Serve immediately by creating a bed of fettuccine topped with generous servings of the sprouts. Garnish with grated Parmigiano-Reggiano on top.

Yield: 4-6 servings