Brussels Sprouts Pappardelle

Name: Brussels Sprouts Pappardelle
Yield: Serves 4-6
Cuisine: Italian
Ingredients: Slice 8 oz (225 g) Brussels sprouts very thinly, until shredded, (should come to about 2 c); Sauté on med/high (stirring often) with about 2 T olive oil, plus a pinch of salt & pepper, for 3-5 min, until wilted with a few crispy bits.; Toss the cooked sprouts with 8 oz (225 g) cooked pappardelle pasta (preferably fresh pasta), a splash of olive oil, salt & pepper. Top with shavings of Pecorino cheese. Serve hot.