Orecchiette With Brussels Sprouts and Hazelnuts

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 pound brussels sprouts trimmed halved
• 1 teaspoon thyme leaves fresh minced
• 2 teaspoons garlic minced
• 0.3 cup hazelnuts toasted chopped
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil extra-virgin divided
• 8 ounces orecchiette pasta dried
• 1 ounce pancetta diced finely
• 3 tablespoons parmesan freshly grated

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 42
2. Toss sprouts with 1 tablespoon oil; arrange cut side down on a baking sheet.
3. Sprinkle with salt, pepper, and pancetta. Roast 1820 minutes or until sprouts are tender.
4. Meanwhile, cook pasta according to package directions.
5. Drain, reserving 1/4 cup cooking water. Return pasta to pot.
6. Add garlic to sprouts; toss well.
7. Add sprouts, Parmesan, thyme, and a few tablespoons reserved pasta water to pasta; stir in remaining 2 teaspoons oil. Spoon into 4 bowls; sprinkle with hazelnuts.