Orecchiette With Brussels Sprouts and Hazelnuts

Orecchiette is a small ear-shaped pasta that was traditionally made in southern Italy. This recipe combines it with brussels sprouts and chopped hazelnuts.

Yield: Makes 4 servings (serving size: 1 1/4 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 14g
  • Saturated fat: 3g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 2g
  • Protein: 14g
  • Carbohydrate: 51g
  • Fiber: 6g
  • Cholesterol: 8mg
  • Iron: 4mg
  • Sodium: 353mg
  • Calcium: 98mg

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

Preparation

  1. 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. 2. Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot.
  3. 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.
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