- 6 tablespoons butter
- 1 pound Brussels sprouts, sliced
- 12 ounces whole-wheat fettuccine, cooked, plus 1 cup reserved cooking liquid
- 1 cup chopped hazelnuts, toasted
In skillet, cook butter over medium until golden, 3 minutes. Add sprouts; cook until tender, 5 minutes. Stir in pasta, cooking liquid and 1/2 cup each cheese and nuts; season. Top with remaining cheese and nuts.