Brussels sprout pasta

My friend sent me a recipe for a brussels sprouts pasta dish that called for 3 ingredients: brussels sprouts, fettuccine, and pine nuts. Ok, it calls for butter and olive oil, too, but I don't count those as ingredients. She raved about this recipe so much (plus the fact that it called for just 3 items), that I had to try it.

Oh my gosh. It was sooooooo simple and delicious. If you don't have a food processor, you will spend a bit of time thinly slicing the brussels sprouts, but after that, the recipe doesn't take long. You want to have the water boiling before you start sauteeing the brussels sprouts, b/c they will cook very quickly, and you don't want to get them to turn brown. You basically saute the brussels sprouts in some fat (1/2 butter and 1/2 olive oil), which alone is quite good, but then you mix this in w/ pasta and toasted pine nuts. I sprinkled Pecorino cheese on top, and voila.

It says it makes 4 servings, but it was so good, I probably ate 2 servings worth. It's not as good the day after, so this is the perfect dish to invite yourself over to other people's places and cook for them.

Thanks to Celadon for helping me rediscover brussels sprouts.