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12 ounces pasta (rotini or another open short shape)
salt and freshly ground black pepper
3 ounces (¼ cup) pine nuts
24 ounces Brussels sprouts, trimmed and quartered
1-2 tablespoons butter, olive oil, or bacon fat
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup water
juice of 1 lemon
2 ounces (1 cup) freshly grated parmesan
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1st Keep
 moontear
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