Fettucine w/ Brussel Sprouts and Walnuts

FETTUCCINE WITH BRUSSELS SPROUTS LEAVES, BROWN BUTTER AND TOASTED WALNUSTS.
Serves 6

1 t coarse salt, plus more for water
16 ounces fettuccine
½ C (1 stick) plus 3 T unsalted butter
2 ounces walnuts
1 med. red onion, sliced into thin wedges
2 t garlic
1 lb. Brussels sprouts, leaves separated
¼ t freshly ground pepper
½ t sage, finely chopped
¼ t thyme, finely chopped

1. Preheat oven to 350° Bring large saucepan of water to a boil’ add salt. Add pasta and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl and toss with 1 T butter. Cover and keep warm while proceeding.
2. Spread walnuts on a baking sheet, place in oven and toast until fragrant about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place 1/3 C butter in a small saucepan over medium high heat. Cook until butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding solids, into a glass measuring cup or a small bowl and set aside.
3. Heat remaining 2 T butter in a large skillet over medium heat. Add onion and garlic and cook until they start to softer, about 2 minutes. Add sprouts leaves, sprinkle with salt, pepper and herbs and continue cooking until leaves are bright green and tender and onions are translucent, 3 to 5 minutes. Add pasta to skillet and drizzle with brown butter. Toss to combine and cook until warmed through, seasoning with salt and pepper if needed. Serve immediately.