Best Fettuccine With Brussels Sprouts Leaves Brown Butter And Toasted Walnuts Recipes

Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts image

Provided by Martha Stewart

Number Of Ingredients 11

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

Steps:

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.

Fettuccine with Brussels Sprout Leaves, Brown Butter, and Toasted Walnuts image

Yield serves 6

Number Of Ingredients 11

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

Steps:

Preheat the oven to 350°F. 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 1/2 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.