• 3/4 pounds Brussels Sprouts, trimmed
• 3 tablespoons pine nuts from Spain
• 1/2 pound Pasta di Vietri Fusilli Napoletani
• 2 tablespoons Il Grezzo Extra Virgin Olive Oil
• 2 tablespoons Delitia Butter of Parma
• Sea salt to taste
• 1 tablespoon Panna da Cucina or heavy cream
• 1/2 to 1 cup Aged Parmigiano-Reggiano, grated 

In a food processor fitted with the slicing disk, slice Brussels sprouts into fine hash. Bring a large pot of salted water to a boil. While water is heating, toast pine nuts in a large skillet over medium heat, shaking them often to prevent burning, until golden, about 8 minutes. Transfer to small bowl and set aside. When water boils, add long pasta, stirring carefully so that the twisted strands cook uniformly, until al dente, about 11 minutes.

Meanwhile, return the skillet to the stove over medium-high heat. When hot, add olive oil and butter. When butter is melted (slight browning is fine) add Brussels sprouts and salt. Saute, stirring frequently, until sprouts are bright green and just tender, about 4 minutes.

When pasta is ready, drain, reserving 1/4 cup pasta water. Add to skillet with Brussels sprouts; add pine nuts and cream and toss. If pasta mixture seems dry, add a few tablespoons of pasta water, tossing again. Serve immediately, passing a bowl of grated Parmigiano Reggiano and salt.

Adapted from a 2007 blog post by Orangette