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Brussels sprout carbonara with fresh fusilli and hazelnuts
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Brussels sprout carbonara with fresh fusilli and hazelnuts

Vegetarian, Soy-Free

2 Servings, 770 Calories/Serving

30 – 40 Minutes

A creamy egg yolk sauce coats this ingenious carbonara, sprinkled with bread crumbs, Parmesan, and hazelnuts for a quick vegetarian meal.

Ingredients

  • 3 tablespoons hazelnuts
  • ¼ cup panko
  • Panko spice blend (dried oregano - dried  thyme - granulated garlic)
  • ½ teaspoon red chile flakes (optional)
  • ⅓ cup grated Parmesan
  • 1 or 2 shallots
  • ½ pound Brussels sprouts
  • 2 pasture-raised organic eggs
  • 7 ounces fresh fusilli
  • ¾ cup peas

Chef's Tip

Because of its higher moisture content, fresh pasta cooks much faster than dried and can clump together more easily as it cooks. Be sure to stir the fusilli a few times as it cooks to prevent clumping, and start checking if it’s ready after the first 3 minutes in the boiling water.

Nutrition per serving

Instructions

1

Heat the water; toast the hazelnuts

Bring a medium sauce pot of generously salted water to a boil.
  • Coarsely chop the hazelnuts.
In a dry large frying pan over medium heat, toast the hazelnuts, stirring often, until lightly browned and fragrant, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.

2

Prep the panko mixture

In the same pan used for the hazelnuts, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Stir in the panko, spice blend, and as many chile flakes as you like and cook until golden brown, 1 to 2 minutes. Transfer to a plate to cool slightly, then toss with the Parmesan and season to taste with salt and pepper. Wipe out the pan.

3

Prep the vegetables and eggs

  • Peel and coarsely chop enough shallots to measure ¼ cup.
  • Trim the stem ends from the Brussels sprouts; thinly slice the sprouts lengthwise.
  • Working over a small bowl, separate the egg yolks from the whites; save the whites for another use. Using a whisk or fork, lightly beat the egg yolks until blended.

4

Cook the fusilli

To the pot with the boiling water, add the fusilli and cook, stirring occasionally, until just tender, 3 to 4 minutes. Drain the fusilli, reserving ½ cup pasta cooking water. Return the fusilli to the pot; drizzle with 1 teaspoon oil and toss to keep the pasta from sticking.
While the fusilli cooks, sauté the vegetables.

5

Cook the vegetables; finish the pasta

In the same pan used for the panko mixture, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the Brussels sprouts and cook, stirring occasionally, until lightly browned and tender, 3 to 4 minutes.
Stir in the peas and cook until warmed through, 1 to 2 minutes. Add the fusilli and cook, stirring, until piping hot, 1 to 2 minutes. Remove from the heat, immediately add the egg yolks, and toss to coat. If dry, add the reserved pasta cooking water 1 tablespoon at a time to loosen the sauce. Season to taste with salt and pepper.

6

Serve

Transfer the fusilli to individual bowls, sprinkle with the panko mixture and hazelnuts, and serve.

Protein: 32g (64% DV), Fiber: 13g (52% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 7g (35% DV), Cholesterol: 185mg (62% DV), Sodium: 450mg (19% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 95g (32% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, wheat, eggs.