Orecchiette With Brussels Sprouts and Hazelnuts

Yunhee Kim
Orecchiette is a small ear-shaped pasta that was traditionally made in southern Italy. This recipe combines it with brussels sprouts and chopped hazelnuts.
Makes 4 servings (serving size: 1 1/4 cups)


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3/4 pound Brussels sprouts, trimmed and halved
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ounce finely diced pancetta
8 ounces dried orecchiette pasta
2 teaspoons minced garlic
3 tablespoons freshly grated Parmesan
1 teaspoon minced fresh thyme
1/4 cup chopped hazelnuts, toasted


Prep: 15 Minutes
Cook: 30 Minutes

1. Preheat oven to 425°. Toss sprouts with 1 tablespoon oil; arrange cut side down on a baking sheet. Sprinkle with salt, pepper, and pancetta. Roast 18–20 minutes or until sprouts are tender.

2. Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot.

3. Add garlic to sprouts; toss well. Add sprouts, Parmesan, thyme, and a few tablespoons reserved pasta water to pasta; stir in remaining 2 teaspoons oil. Spoon into 4 bowls; sprinkle with hazelnuts.

Created date

September 2008

Nutritional Information

Calories 382
Fat 14 g
Satfat 3 g
Monofat 9 g
Polyfat 2 g
Protein 14 g
Carbohydrate 51 g
Fiber 6 g
Cholesterol 8 mg
Iron 4 mg
Sodium 353 mg
Calcium 98 mg