Orecchiette Pasta with Brussels Sprouts
DATE: September 17, 2025
- Time: 40mins
- Serves: 4
Featured product
De Spice Cito
Adobo Spice Blend
De Spice Cito Refill
Adobo Spice Blend
Bohemian Rosemary
Rosemary Lemon Salt
Bohemian Rosemary Refill
Rosemary Lemon Salt
- 12 oz Brussels sprouts, trimmed and halved
- 1 tbsp Healthy On You De Spice Cito Adobo Spice Blend
- 2 tbsp olive oil
- 1 clove garlic, minced
- 3 oz pancetta, diced
- 4 oz Gorgonzola cheese
- ¼ tsp Healthy On You Bohemian Rosemary Sea Salt
- ¼ tsp freshly ground black pepper
- 8 oz dried orecchiette pasta
- ¼ cup Parmesan cheese, shredded
- 2 tbsp butter
- ¼ cup roasted hazelnuts, chopped*
Directions
- Preheat the oven to 425°F. Place the Brussels sprouts on a baking sheet and toss with De Spice Cito Adobo Spice Blend, olive oil and Bohemian Rosemary Sea Salt. Arrange cut-side down, then scatter the pancetta around the pan. Roast for 15–18 minutes, until tender with crisped edges. Toss with the minced garlic.
- Meanwhile, cook the orecchiette according to package directions. Reserve ½ cup of the cooking water, then drain.
- In a large saucepan over medium heat, combine the Gorgonzola with ¼ cup of the pasta water. Stir until melted and bubbling, then whisk in the Parmesan to form a smooth sauce.
- Add the drained pasta to the cheese sauce and cook for 2 minutes, stirring to coat. Fold in the roasted Brussels sprouts and pancetta along with the butter. Add the remaining pasta water, a splash at a time, until the sauce reaches your desired consistency.
- Top with chopped hazelnuts, freshly cracked black pepper, and serve warm.
- *Note on roasting Hazelnuts: After carefully roasting hazelnuts in a skillet, wrap the hot nuts tightly in a kitchen towel, gathering the corners to form a pouch. Allow the nuts to steam in their own heat for about a minute. Rub the bundled nuts together vigorously with your hands. The friction will cause the skins to flake off and stick to the towel. Discard the skins and chop the nuts.
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