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Brussels sprout carbonara with fusilli and roasted hazelnuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Heat the water; prep the vegetables and eggs

Bring a medium sauce pot of generously salted water to a boil.

Peel and coarsely chop enough shallots to measure ¼ cup [½ cup].
Trim the stem ends from the Brussels sprouts; thinly slice the sprouts lengthwise.
Set aside half the Parmesan for garnish.
Working over 2 small bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other bowl. Save the whites for another use. [Separate all 4 eggs.] Using a fork or whisk, lightly beat the egg yolks until blended. Stir in half the Parmesan.
Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

Cook the fusilli

To the pot of boiling water, add the fusilli and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup [¾ cup] pasta cooking water. Return the fusilli to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the pasta from sticking.
While the fusilli cooks, sauté the vegetables.

Cook the vegetables; finish the pasta

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil 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 dried herb blend and cook, stirring occasionally, until the sprouts are 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.

Serve

Transfer the fusilli to individual bowls, sprinkle with the hazelnuts and remaining Parmesan, and serve.

Kids Can!

Measure the shallots.
Divide the Parmesan.
Crush the hazelnuts.
Time the pasta.
Sprinkle the hazelnuts and Parmesan.

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Great for Entertaining

Brussels sprout carbonara with fusilli and roasted hazelnuts

Gluten-Free, Soy-Free, Mediterranean, Vegetarian, Family-Friendly, Diabetes-Friendly

2 Servings, 650 Calories/Serving

30 – 45 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 or 2 organic shallots
½ pound organic Brussels sprouts
3 tablespoons grated Parmesan
2 organic eggs
3 tablespoons roasted hazelnuts
5 ounces quinoa fusilli
Sun Basket dried herb blend (granulated garlic - dried thyme - dried oregano)
¾ cup peas

Ingredient IQ

First cultivated in Belgium, Brussels sprouts resemble tiny green cabbages, and grow on long stalks. Increasingly, you can buy the sprouts still on the stalk at farmers’ markets.

Nutrition per serving

Calories: 650, Protein: 25g (50% DV), Fiber: 13g (52% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 165mg (55% DV), Sodium: 270mg (11% DV), Carbohydrates: 80g (27% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (hazelnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.