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Gallery Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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 teaspoons garlic 1 pound brussels sprouts, leaves separated 1/4 teaspoon freshly ground pepper 1/2 teaspoon sage, finely chopped 1/4 teaspoon thyme, finely chopped Freshly grated Parmesan cheese, for serving
Gallery Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts
Recipe Summary Servings: 6
Gallery
Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts
Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts
Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 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 teaspoons garlic 1 pound brussels sprouts, leaves separated 1/4 teaspoon freshly ground pepper 1/2 teaspoon sage, finely chopped 1/4 teaspoon thyme, finely chopped Freshly grated Parmesan cheese, for serving
Directions
Preheat oven to 350 degrees. Bring a large saucepan of water to a boil; add salt. Add 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 walnuts on a baking sheet, place in oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place 1/2 cup butter in a small saucepan over medium-high heat. Cook until butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding solids, into a glass measuring cup or a small bowl, and set aside.
Heat remaining 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, and cook until they start to soften, about 2 minutes. Add sprouts leaves, sprinkle with salt, pepper, and herbs, and continue cooking until leaves are bright green and tender and onions are translucent, 3 to 5 minutes. Add pasta to skillet, and drizzle with 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.
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All Reviews for Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
