![Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/b581a6ce-ab28-474d-bb37-85d03176b12e/Derivates/2a4ee41a-ef55-4024-8e31-50ab0bf1a4bb.jpg)
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Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter
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Ingredients
- 50 g hazelnuts
- 40 g Parmesan cheese, cut in pieces (2 cm)
- 1700 g water
- 400 g Brussels sprouts, outer leaves removed, halved
- 2 tsp fine sea salt, or to taste
- 1 tsp olive oil, plus 1 Tbsp
- 320 g orecchiette pasta (or any dried short pasta eg. penne)
- ½ tsp ground black pepper, or to taste
- 120 g unsalted butter, diced
- 6 fresh sage leaves
- 1 lemon, cut in wedges, for garnishing
- Nutrition
- per 1 portion
- Calories
- 3003 kJ / 718 kcal
- Protein
- 20 g
- Carbohydrates
- 73 g
- Fat
- 41 g
- Saturated Fat
- 19 g
- Fibre
- 8 g
- Sodium
- 1129 mg
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