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Bocconcini with Pancetta and Brussels Sprouts

Prep Time10 mins
Cook Time15 mins
Pasta Range: Tradizionale
Pasta Shape: Bocconcini
Cooking Skill: Advanced
Collection: Quick & Easy
Calories: 446kcal

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.

Nutritional Analysis

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