Brussels Sprout Carbonara with Penne Rigate and Roasted Hazelnuts | Sunbasket
Veggie lovers, this one’s for you. We give pasta carbonara a vegetarian remix by swapping seared Brussels sprouts and peas for the pork.
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 sunbasket.com.
Ingredients
- 1 or 2 organic shallots
- ½ pound organic Brussels sprouts
- 3 tablespoons grated Parmesan
- 2 eggs
- 3 tablespoons dry-roasted hazelnuts
- 5 ounces penne rigate
- Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
- ¾ cup shelled peas
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