Orecchiette With Brussels Sprouts and Hazelnuts
Yunhee Kim
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. 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 18â20 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.
Print
- Yield: Makes 4 servings (serving size: 1 1/4 cups)
Prep: 15 minutes; Cook: 30 minutes.
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 |
| Carbohydrates per serving: | 51g |
| Fiber per serving: | 6g |
| Cholesterol per serving: | 8mg |
| Iron per serving: | 4mg |
| Sodium per serving: | 353mg |
| Calcium per serving: | 98mg |
This Recipe Is
Health
