February 22, 2017 at 7:10 pm
February 22, 2017
What’s better than pan-roasted Brussels sprouts? Combine them with crispy pancetta and yellow lentil penne for a flavorful dish.
10 ounces Pasta Lensi Yellow Lentil Penne Rigate
6 ounces pancetta
3 cups Brussels sprouts, thinly sliced or shaved
1/2 cup Extra Virgin Olive Oil
1 1/2 cup Parmesan cheese, freshly grated
1 tablespoon black pepper
1Cook pasta according to package directions, omitting salt. Drain well and set aside.
2In a large skillet, cook pancetta until crispy. Remove pancetta from skillet (leaving the fat in the skillet) and roughly chop it; set aside.
3In the same skillet, sauté the Brussels sprouts in the pancetta fat until tender.
4Add cooked pasta, pancetta, Extra Virgin Olive Oil, and black pepper to the skillet and toss to combine. Add Parmesan cheese and toss again to distribute the cheese. Serve immediately.