ApplePancettaPasta

Autumn Harvest Pasta

Including apple, Brussels sprouts and pancetta, this Autumn Harvest Pasta is a tasty seasonal dish. A delicious new way to enjoy pasta as the nights draw in and the leaves start falling.

Prep Time: 20 mins
Cooking Time: 25 mins
6 people

Used in this recipe

Ingredients

450g brussel sprouts, trimmed and quartered
1 baking apple, cored and chopped
50g chopped pancetta
4 shallots, quartered
8 cloves garlic, peeled
1/2 tsp each salt and freshly ground pepper
Pinch hot pepper flakes
80ml Filippo Berio Extra Virgin Olive Oil, divided
350g tagliatelle
50g grated Parmesan cheese
2 tbsp lemon juice
35g hazelnuts, toasted (skins removed) and chopped

Method

Preheat oven to 180°C fan / 200°C conventional.
In large bowl, combine Brussels sprouts, apple, pancetta, shallots and garlic; season with salt, pepper and hot pepper flakes. Toss with 60ml of the olive oil.
Arrange on baking sheet; bake for 20 to 25 minutes or until Brussels sprouts are tender and lightly charred in spots.
Meanwhile, cook tagliatelle according to package directions; drain pasta, reserving 120ml of the cooking liquid.
Toss pasta with Brussels sprouts mixture, Parmesan cheese, lemon juice, and the reserved pasta liquid, adding more pasta liquid if mixture is too dry.
Drizzle with remaining oil and stir in toasted hazelnuts. Serve immediately.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.