I found a similar recipe on Epicurious.com and thought it sounded easy and delicious so I decided to give it a try. It was both! There are only a few ingredients in this dish but has lots of flavor! Brussel sprouts are not typically a favorite in most households or eaten by most kids, but somehow I managed to get a good response from all in my house!
3/4 pound Brussel sprouts, with stems cut off
1 package of Ezekiel spaghetti (any pasta will do but this brand is a very healthy grain pasta)
2 tbsp unsalted butter
2 tbsp olive oil
3 tbsp pine nuts (beware- these are very expensive lately so go to Whole Foods and only get what you need of them from the big bins!)
Slice Brussel sprouts in a food processor fitted with slicing disk.
Preheat oven to 350 and place pine nuts in a glass pie dish. Bake 10 minutes (should be perfectly toasted and lightly browned). Set aside.
Cook pasta according to package, reserving 1/2 cup of pasta-cooking water.
Meanwhile, heat butter and oil in large skillet over medium heat until butter is fully melted, then add Brussel sprouts, 1/2 tsp kosher salt and 1/4 tsp ground pepper. Saute over medium heat until tender and lightly browned, about 5 minutes. Add pine nuts and mix together. When pasta is done cooking, add to skillet and toss with enough of the reserved cooking water to moisten. Toss well with Brussel sprouts and serve with grated Parmigian cheese.