Orecchiette With Brussels Sprouts and Hazelnuts

Name: Orecchiette With Brussels Sprouts and Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 340 grams Brussels sprouts, trimmed and halved; 1 teaspoon minced fresh thyme; 2 teaspoons minced garlic; 59 milliliters chopped hazelnuts, toasted; 1 teaspoons kosher salt; 1 Tbsp extra-virgin olive oil, divided; 227 grams dried orecchiette pasta; 28 grams finely diced pancetta; 3 Tbsps freshly grated Parmesan

You can never have too many main course recipes, so give Orecchiette With Brussels Sprouts and Hazelnuts If you have garlic, orecchiette pasta, thyme, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 42

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Oven

Toss sprouts with 1 tablespoon oil; arrange cut side down on a baking sheet.

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Sprouts

Cooking Oil

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Baking Sheet

Sprinkle with salt, pepper, and pancetta. Roast 1820 minutes or until sprouts are tender.

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Pancetta

Sprouts

Pepper

Salt

Meanwhile, cook pasta according to package directions.

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Pasta

Drain, reserving 1/4 cup cooking water. Return pasta to pot.

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Pasta

Water

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Pot

Add garlic to sprouts; toss well.

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Sprouts

Garlic

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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Water

Hazelnuts