Shredded Brussels and Kale Spaghetti with Parmesan and Pine Nuts


½ pound whole wheat spaghetti

2 cups brussels sprouts, stems removed and sliced

1 head kale, leaves removed from the stems

2 tablespoons unsalted butter

1 tablespoon olive oil

1 shallot, diced

4 garlic cloves, minced

1 pinch kosher salt

1 pinch freshly cracked black pepper

1/3 cup pine nuts

1/3 cup shaved parmesan cheese, plus more for topping


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