Making this tonight from here to bring over to dinner with Allison, Jeff and Geri.

Linguine with Brussels Sprouts, Lemon and Pine Nuts
Serves 4
Adapted from Epicurious

-2-3 cups finely sliced Brussels sprouts
-2 tablespoons butter
-1 tablespoon olive oil
-1 teaspoon lemon zest
-1 pound linguine pasta
-1/2 cup freshly grated parmesan cheese, plus more for topping
-1/3 cup pine nuts

1. In a large skillet, heat the butter and olive oil on medium heat until the butter is melted.

2. Add the brussels sprouts and cook for 10-15 minutes, stirring frequently, until cooked through. Stir in the lemon zest and season with salt and pepper.

3. Meanwhile, boil the linguine according to package instructions and drain.

4. In a small, dry skillet on medium heat, toast the pine nuts for 2-3 minutes until browned.

5. In a large serving dish, mix the pasta, brussels sprouts, parmesan and most of the pine nuts. Top with more parmesan and pine nuts and serve at once.