Orecchiette With Brussels Sprouts and Hazelnuts

Prep: 15 minutes
Cook: 30 minutes
Makes 4 servings

3/4 lb Brussels sprouts, trimmed and halved (I only halved the larger ones)
1 TBS, plus 1 TS extra-virgin olive oil, divided
1/2 ts kosher salt
1/4 ts pepper
1 ounce finely diced pancetta
8 ounces dried orecchiette pasta (I used shells)
2 ts minced garlic
3 TBS finely grated Parmesan
1ts minced fresh thyme
1/4 c chopped hazenuts, toasted

1. Preheat oven to 425 degrees. Toss sprouts with 1 TBS oil; arrange cut side down on a baking sheet. Sprinkle with salt, pepper and pancetta. Roast 15-20 minutes or until sprouts are tender.
2. Meanwhile, cook pasta. Drain, reserving 1/4 c. pasta water. Return pasta to pot.
3. Add garlic to sprouts; toss well. Add sprouts, Parmesan, thyme and a few TBS pasta water (but I didn't, because I didn't think it was necessary) to pasta; stir in 1-2 ts oil. Spoon into bowls; sprinkle with hazelnuts.

Submitted by Tina Kriebel from Health Magazine