Orecchiette with Brussels Sprouts, Pancetta and Walnuts
This orecchiette with Brussels sprouts, pancetta and walnuts can be served as a main dish or a side dish with a delicious main course of pork or chicken.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Baking sheet
- Parchment paper
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 10 - 12 Brussels sprouts (about 9 oz once trimmed of stems)
- ¼ lb pancetta, cut into cubes
- 8 oz Colavita Orecchiette
- 1 tbsp kosher salt
- 6 tbsp Colavita Extra Virgin Olive Oil
- 1 cup grated pecorino or parmigiano-reggiano cheese
- Freshly cracked pepper and salt to taste
- Fresh sage, fried
- 1 tbsp Colavita Extra Virgin Olive Oil
- 1 cup walnuts
- 2 tbsp maple syrup
- ½ tsp cinnamon
- ¼ tsp black pepper
- ¼ tsp salt
- ⅛ tsp nutmeg
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