Fettuccine with brussels sprout leaves brown butter and toasted walnuts
Instructions:
- To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.
- 1 teaspoon coarse salt, plus more for cooking water
- 16 ounces fettuccine
- 1/ 2 cup (1 stick) plus 3 tablespoons unsalted butter
- 2 ounces walnuts
- 1 medium red onion, sliced into thin wedges
- 2 garlic cloves, minced
- 1 pound Brussels sprouts, leaves separated
- 1 / 4 teaspoon freshly ground pepper
- 1/ 2 teaspoon finely chopped fresh sage
- 1 / 4 teaspoon finely chopped fresh thyme
- Freshly grated Parmesan cheese, for Serving
- Preheat the oven to 350F. Bring a large saucepan of water to a boil; add salt. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl, and toss with 1 tablespoon butter. Cover, and keep warm while proceeding.
- Spread the walnuts on a baking sheet, place in the oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place ˙ cup butter in a small saucepan over medium-high heat. Cook until the butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding the solids, into a glass measuring cup or a small bowl, and set aside.
- Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and garlic, and cook until they start to soften, about 2 minutes. Add the sprout leaves, sprinkle with salt, pepper, and herbs, and continue cooking until the leaves are bright green and tender and the onions are translucent, 3 to 5 minutes.
- Add the pasta to the skillet, and drizzle with the brown butter. Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed. Transfer to a serving dish, and garnish with walnuts and Parmesan cheese. Serve immediately
- SERVES 6