Rustic Pasta with Charred Brussels-Sprout Leaves, Pancetta, and Butter-Sizzled Hazelnuts - Challenge Dairy

Ingredients

• 14 ounces Brussels sprouts, quartered through the core
• 1½ tablespoons mayonnaise
• 2 Tablespoons extra-virgin olive oil, divided
• fine sea salt and freshly ground black pepper
• about 5 ounces diced pancetta
• 1 red onion, very thinly sliced
• ¼ teaspoon red pepper flakes
• 10 ounces dried rotini or farfalle pasta
• 3 ounces Challenge European Style Unsalted Butter
• ½ cup coarsely chopped skin-on hazelnuts, finely grated zest of 2 oranges