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Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter

Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter
4.3 12 ratings
Prep. 15 min
Total 1 h 20 min
4 portions
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Ingredients

  • hazelnuts
    50 g
  • Parmesan cheese cut in pieces (2 cm)
    40 g
  • water
    1700 g
  • Brussels sprouts outer leaves removed, halved
    400 g
  • fine sea salt or to taste
    2 tsp
  • olive oil plus 1 Tbsp
    1 tsp
  • orecchiette pasta (or any dried short pasta eg. penne)
    320 g
  • ground black pepper or to taste
    ½ tsp
  • unsalted butter diced
    120 g
  • fresh sage leaves
    6
  • lemon cut in wedges, for garnishing
    1

Difficulty

medium

Nutrition per 1 portion

Sodium 1129 mg
Protein 20 g
Calories 3003 kJ / 718 kcal
Fat 41 g
Fibre 8 g
Saturated Fat 19 g
Carbohydrates 73 g

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UK and Ireland

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