|2||tablespoons unsalted shelled pistachios,
|1||tablespoon olive oil|
|1¼||pounds Brussels sprouts, trimmed and thinly sliced|
|Salt and pepper, to taste|
1. In a dry skillet, toast the pistachios over medium heat, shaking the pan constantly, for 2 minutes or until they are aromatic. Tip the pistachios onto a plate.
2. Wipe out the skillet. Heat the oil over medium-high heat. Add the butter and when it melts, add the Brussels sprouts, salt, and pepper. Cook, stirring often, for 5 minutes or until they are cooked through. Remove from the heat.
3. Add the Parmesan and pistachios. Toss well. Adapted from “The New Basics Cookbook”