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

Bocconcini with Pancetta and Brussels Sprouts

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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