Weeknight Pasta Redux

One of the things that really surprised me when Gourmet announced it was going under was the number of haters who wrote into newspaper and blog sites to rail about how out-of-touch the magazine was because its recipes involved difficult techniques and specialty ingredients. So, here's one of my favorite recipes for a vegetarian weeknight dinner:

Fettuccine with Brussels Sprouts and Pine Nuts: you won't believe how nutty Brussels sprouts can taste with brown butter and pine nuts added to the mix. When we're feeling particularly healthy, we'll use whole wheat pasta, but this can be overkill if you're not used to so much fiber in one sitting! We don't have a proper mandoline, so we just use a hand slicer to shred the sprouts.