Ingredients
For the roasted Brussels sprouts:
- 500 g Brussels sprouts, trimmed and quartered
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground pepper
For the pasta:
- 500 g dried pasta (e.g orecchiette, penne, rigatoni)
- 3 tablespoons extra-virgin olive oil
- 150 g smoked bacon, diced
- 2 large sprigs fresh rosemary
- 6 large garlic cloves, minced
- A couple generous pinches of red chili flakes (1/8-1/4 teaspoon)
- Generous grind of freshly ground black pepper
- 2 tablespoons unsalted butter
- Juice from 1/2 lemon, plus more for serving
- handful roasted hazelnuts, coarsely chopped (25 g)
- freshly grated parmesan cheese, for serving
Instructions
- Preheat oven to 400°F / 200° C and line a baking tray with parchment paper.
- Place the quartered Brussel sprouts (including loose leaves) on the prepared baking tray, drizzle with olive oil and toss to coat. Spread in an even layer and season with salt and pepper.
- Transfer to the oven and roast for 20 minutes (until lightly charred in places), giving them a good stir after 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until it is just al dente, about 1 minute less than the package directions. Drain.
- While the pasta is cooking, heat a large skillet (or wok) over medium- high heat and add 3 tablespoons olive oil.
- Add the bacon and rosemary and sauté until the fat starts to render, about 1 minute. Add the garlic, chili flakes, and black pepper, to taste, and sauté, stirring often, until the garlic and bacon turn a rich golden brown, about 3 minutes. Watching carefully, to ensure it doesn’t burn.
- Reduce the heat, add the roasted Brussels sprouts, plus a splash of pasta water to the skillet. Stir in the butter and cook for 1-2 minutes.
- Add the pasta, lemon juice and a sprinkle parmesan and cook, tossing, until everything is well combined.
- Serve into bowls and top with additional parmesan cheese and toasted hazelnuts (optional).
- Enjoy!
Nutrition
Notes
- Pre-roasted hazelnuts can be found in many organic food stores or well-stocked supermarkets. Otherwise, dry toast the hazelnuts in a skillet over medium high heat. Toast until the skins start to crack and the nuts are fragrant, 4-5 minutes. Remove from heat and transfer to a clean kitchen towel. Wrap and rub together to remove some of the skins. Voila!