Fettuccine With Brussels Sprouts and Pine Nuts
['3/4 pound Brussels sprouts, trimmed', '1/2 pound dried egg fettuccine', '2 tablespoons unsalted butter', '2 tablespoons extra-virgin olive oil', '3 tablespoons pine nuts', 'Accompaniment: grated Parmigiano-Reggiano']
Slice Brussels sprouts in a food processor fitted with slicing disk.
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
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