Bocconcini with Pancetta and Brussels Sprouts

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Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

  • 450 g Italpasta Tradizionale Bocconcini, cooked and drained
  • 5 tbsp Italpasta 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

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.

Nutritional Analysis

Calories: 446kcal | Carbohydrates: 61g | Protein: 19g | Fat: 15g | Cholesterol: 18mg | Sodium: 335mg | Fiber: 4g | Sugar: 5g