Orecchiette With Brussels Sprouts and Hazelnuts

orecchiette-sprouts-hazelnuts Yunhee Kim


  • 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


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.

  • Prep Time:
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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.
  • Yield: Makes 4 servings (serving size: 1 1/4 cups)

Nutritional Information

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

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