Sprout and hazelnut pasta

ingredients

• Sprout and hazelnut pasta

  • 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

• Sprout and hazelnut pasta

  • 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.