Name: Sprout and hazelnut pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram sliced thinly pancetta; 1 stale bread roll, torn into 1 cm pieces (to make croutons); 2 tablespoon extra-virgin olive oil; 250 gram packet tagliatelle; 20 gram butter; 1 finely sliced red onion; 200 gram brussels sprouts, trimmed, finely shredded; 1/3 cup roasted, halved hazelnuts; 1/4 cup dried cranberries; 1 zest, juice lemon

Sprout and hazelnut pasta

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

200 gram sliced thinly pancetta

1 stale bread roll, torn into 1 cm pieces (to make croutons)

2 tablespoon extra-virgin olive oil

250 gram packet tagliatelle

20 gram butter

1 finely sliced red onion

200 gram brussels sprouts, trimmed, finely shredded

1/3 cup roasted, halved hazelnuts

1/4 cup dried cranberries

1 zest, juice lemon

Method

1.Preheat oven to hot, 200°C.

2.Arrange pancetta and croutons in a single layer on an oven tray. Drizzle bread with half oil and season to taste. Bake 6-8 minutes, until crisp and golden.

3.Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet instructions. Drain and keep warm.

4.Meanwhile, melt butter in a large frying pan on medium. Saute onion 2-3 minutes, until softened. Add sprouts and cook 1 minute.

5.Add pasta to pan with pancetta, croutons, nuts, cranberries, zest, juice and remaining oil. Toss to combine and season to taste.

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