- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
- 77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
- 2 echalion shallots, sliced
- 2 garlic cloves, crushed
- 2 tsp fennel seeds
- 330g pack trimmed Brussels sprouts, roughly shredded
- 300g wholewheat De Cecco Penne Rigate
- 6 tbsp reduced-fat pouring cream
- 1 small lemon, zest
Method
Put the pancetta in a large frying pan set over a medium heat. Cook, stirring occasionally, for 5 minutes until starting to turn golden. Add the shallots, garlic and fennel seeds and cook for another 2 minutes until starting to soften. Stir in the sprouts, season, then increase the heat a little and cook for another 6-7 minutes until softened and charred in places.
Meanwhile, simmer the penne in a large pan of boiling salted water for 11 minutes, then drain, reserving a cupful of cooking water. In a small bowl, combine the cream and lemon zest.
Remove the pan of sprouts from the heat and pour in the cream. Add the drained pasta and toss everything together with a splash of cooking water until evenly coated. Serve immediately with a sprinkle of grated pecorino, if liked.
Cook’s tip
Fennel seeds add a delicate anise flavour to this pasta dish, but you can take them out completely or replace them with chilli flakes if you prefer.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,675kJ/ 413kcals |
|---|---|
Fat | 12.5g |
Saturated Fat | 5.5g |
Carbohydrates | 51.5g |
Sugars | 6.2g |
Fibre | 10.5g |
Protein | 18.5g |
Salt | 0.57g |
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