X

Autumn Harvest Pasta

Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Servings: 6
  • 1 lb Brussels sprouts, trimmed and quartered
  • 1 baking apple (such as Royal Gala, Fuji, Crispin or Cortland), cored and chopped
  • 1/2 cup chopped pancetta
  • 4 shallots, quartered
  • 8 cloves garlic, peeled
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • Pinch hot pepper flakes
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 12 oz tagliatelle pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp lemon juice
  • 1/3 cup hazelnuts, toasted (skins removed) and chopped
      • Preheat oven to 400°F. In large bowl, combine Brussels sprouts, apple, pancetta, shallots and garlic; season with salt, pepper and hot pepper flakes. Toss with 1/4 cup olive oil. Arrange on baking sheet; bake for 20 to 25 minutes or until Brussels sprouts are tender and lightly charred in spots. Meanwhile, cook tagliatelle according to package directions; drain pasta, reserving 1/2 cup of the cooking liquid.
      • Toss pasta with Brussels sprouts mixture, Parmesan cheese, lemon juice, and 1/3 cup of the reserved pasta liquid, adding more pasta liquid if mixture is too dry. Drizzle with remaining oil and stir in toasted hazelnuts. Serve immediately.

      Tip: Toast hazelnuts in single layer on parchment paper–lined baking sheet in preheated 350°F oven for 8 to 10 minutes or until lightly toasted, fragrant and skins start to split. Wrap in clean tea towel; let stand for 5 minutes. Rub nuts vigorously in tea towel to remove skins.

    X

    Categories

    Lunch

    Ingredient: Pasta

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

    Associated Smartcut

    How To Toast and Remove Skin from Hazelnuts

    Lightly toasted hazelnuts are a great way to add a tasty crunch to a variety of recipes. Here’s how you can make them at home using Filippo Berio Extra Virgin Olive Oil.

    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    No thanks, I am already a Subscriber

    * Required fields

    Popup Close Button

    Facebook Pinterest YouTube