Orecchiette With Brussels Sprouts and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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