Fettuccine With Brussels Sprouts

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3/4 cup walnut halves, toasted

1/3 cup butter, cubed

8 ounces uncooked fettuccine

1 pound fresh Brussels sprouts, cored and separated into leaves

1/2 cup chopped red onion

1 cup shredded Parmesan cheese

1/2 teaspoon minced garlic

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