This is an unusual recipe. I was hesitant but had to try due to a HUGE amount of sprouts out in my garden. You get tired of them boiled all the time. I am very pleasantly surprised however. This is very good as it stands, with the potential to be great with a few tweaks to suit our families taste. The boy had two helpings! I did make without the nuts, didn't have any at home. Otherwise, followed recipe exactly. I am thinking about swapping bacon for the butter and parmesan next time. Or maybe cheddar instead of parmesan? Shell pasta instead of linguine? Oh, btw I didn't separate the leaves out individually. I think you would have to have more patience than I do. I quartered them, cut the core out and just quickly pulled them into pieces. Much easier.

Tasty. I burned the walnuts, but this was still good, and I'm sure pretty nutritious. I thought this would be bland but it was not. The red onion gave a nice perk.

This was good. Next time, I would use more garlic and more brussel sprouts than the recipe calls for. Also, I think that using a shorter pasta would make this easier to eat.

This was excellent - my partner, who doesn't like brussels sprouts, went back for seconds. It can be imporved with the addition of a little chopped pancetta, (or similar) though.

We wanted a relatively healthy pasta for dinner tonight, so I made this but cut down on the butter and parmesan cheese. (I used about 2T and 1/4 c. respectively). Added some dried red chili flakes, and some roasted red bell pepper -- it was fantastic. The flavor of the walnuts and parmesan cheese and brussel sprouts was excellent, between the sharp cheese, the creamy walnuts and the (slightly) bitter greens! I will definitely make it again, thanks.