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Orecchiette With Brussels Sprouts and Hazelnuts

Yunhee Kim
Prep time 15 mins
Cook time 30 mins
Yield Makes 4 servings (serving size: 1 1/4 cups)
Orecchiette is a small ear-shaped pasta that was traditionally made in southern Italy. This recipe combines it with brussels sprouts and chopped hazelnuts.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.