Rustic Pasta with Charred Brussels-Sprout Leaves, Pancetta, and Butter-Sizzled Hazelnuts - Challenge
The hues and flavors of fall mix and mingle in this easy, crowd-pleasing pasta dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at challengedairy.com.
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
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