~20 small brussels sprouts
1 shallot, chopped
1 garlic clove, sliced
4 servings of red lentil fettucine (Tolerant brand!)
3-4 dried hot red peppers or 1 tbsp red chili flakes
3 tbsp walnuts (or pine nuts)
2 tbsp unsalted butter
2 tbsp olive oil
salt and pepper to taste
Topping: either parmesan cheese or goat cheese
Instructions:
1. Cook the pasta according to directions. Save a bit of the pasta water.
2. Food process (using the slicer) the brussels sprouts after cleaning and cutting off stems.
3. Put butter and olive oil in a large pan. Add nuts after foam subsides, and the hot pepper, shallot, and garlic clove.
4. Add chopped brussels sprouts and cook for ~4 minutes.
5. Add cooked pasta with pasta water, salt and pepper to taste. Mix and remove. Add topping of cheese.
3. Put butter and olive oil in a large pan. Add nuts after foam subsides, and the hot pepper, shallot, and garlic clove.
4. Add chopped brussels sprouts and cook for ~4 minutes.
5. Add cooked pasta with pasta water, salt and pepper to taste. Mix and remove. Add topping of cheese.
