Toast 3T pine nuts over high heat in a heavy bottom sauce pan for two minutes or until golden brown – stirring constantly to avoid scorching the nuts. Remove from heat and set them aside.
Start of pot of water to boil for you noodles
Rinse, trim and halve about 2 dozen Brussels Sprouts (more or less depending on size) I used smallish ones in this dish. They taste better than the big fatties IMHO.
Heat 3T Extra Virgin Olive Oil in the pan you toasted the pine nuts in. When the oil is hot (it will shimmer) add
2t crushed pepper flakes
Stir the pepper flakes in the oil so the oil becomes infused for about 1 minutes. Reduce heat to medium low and add in the sprouts. Stir frequently to cook the sprouts evenly and to avoid scorching them.
When the spouts are tender, add 1 half of a Red Onion chopped medium to coarse. Stir frequently until the onions begin to turn translucent and partially caramelized. Season with Black Salt or a nice sea salt to taste.
Add 3 servings of linguine to your pot and boil until al dente – about 5 -6 minutes. Drain pasta and add it into the pan with the sprouts. Add pine nuts and toss the whole lot with an additional 3T of really good olive oil until the noodles are covered in the oil.
Plate and grate with Pecorino Romano or a hard Italian cheese of your choice
Tags: Brussels Sprouts, Pine Nuts
