Campanelle with Pan-Roasted Garlic Brussels Sprouts & Pine Nuts

campanelle pasta 2 ounces pine nuts 3 Tbs. olive oil 2 cloves garlic, minced 1 pound Brussels sprouts, trimmed and halved 1 tsp. dried thyme 1/4 cup white wine 1/4 cup freshly grated Parmesan cheese + more for garnish 1/2 tsp. salt 1/2 tsp. pepper