Pancetta, an Italian bacon cured with salt and spices, gives this dish a delicious flavor all its own. The wonderful aroma of fresh basil and the delicate spicy-sweet flavor of nutmeg team together to make a Brussels Sprouts fan even out of the leeriest!

Ingredients

1-12 oz. package fettuccine noodles
1-12 oz. package, 1-1 lb. clamshell or 1- 1lb. Vexar bag Topless VEG Quickies™ Brussels Sprouts
1 tsp. olive oil
3 cloves garlic, minced
4 ounces Pancetta bacon, chopped
1/3 cup cream
1/8 tsp. ground nutmeg
Pinch of ground red pepper
Salt and pepper to taste
¼ cup shredded fresh basil
¼ cup freshly grated Parmesan cheese

Directions

Cook fettuccine noodles according to package directions. Wash and trim the sprouts and slice evenly lengthwise through the root center, obtaining about 3 slices from each sprout. If sprouts are smaller, cut in half. Set aside. In a large skillet heat olive oil over medium-high heat. Add the garlic; sauté until fragrant. Add the bacon; cook until pink, about 3 minutes. Add the sprouts and sauté until just tender, about 5 minutes. Pour in cream and season with nutmeg, red pepper, salt and pepper. Cook until cream is slightly thickened, approximately 2 to 3 minutes. Stir in basil. Serve over fettuccine noodles and sprinkle with Parmesan cheese. Yields approximately 8 servings.

Growers Express

Growers Express Recipes

Sautéed Brussels Sprouts with Pancetta over Fettuccine

Ingredients

Directions

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