10 mins
15 mins
Recipes » Bocconcini with Pancetta and Brussels Sprouts

Bocconcini with Pancetta and Brussels Sprouts

The bitterness of the Brussels sprouts is balanced with the nutty flavour of Asiago cheese and the saltiness of the pancetta in this delectable bocconcini recipe.
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Ingredients

  • 450 g Italpasta Tradizionale Bocconcini, cooked and drained
  • 5 tbsp extra virgin olive oil
  • 1/2 cup pancetta, diced
  • 1/2 cup Asiago cheese, grated
  • 2 cup Brussels sprouts, quartered
  • 2 shallots, chopped
  • 2 clove garlic, chopped
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup chicken broth
US – Metric

Instructions

  • Cook pancetta in 1 tbsp oil in a skillet over medium heat until crisp.
  • Remove pancetta from skillet; add Brussels sprouts, shallot and garlic, cook until tender-crisp. Whisk together remaining oil, lemon juice, mustard, honey, thyme, basil, salt and pepper. Stir broth into skillet; scrape up any brown bits. Add dressing; cook for 1 minute.
  • Add cooked pasta and toss to coat. Stir in reserved pancetta and Asiago cheese.
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Nutritional Analysis

Calories: 446kcalCarbohydrates: 61gProtein: 19gFat: 15gCholesterol: 18mgSodium: 335mgFiber: 4gSugar: 5g