Serves 4
| 2 | tablespoons unsalted shelled pistachios, coarsely chopped |
| 1 | tablespoon olive oil |
| 1 | tablespoon butter |
| 1¼ | pounds Brussels sprouts, trimmed and thinly sliced |
| Salt and pepper, to taste | |
| 2 | tablespoons grated Parmesan |
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.
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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”