About this Recipe
By: Elior North America
Seasonal Plate is Elior North America’s premium national marketing program. The role of Seasonal Plate is to demonstrate culinary innovation in our units, delighting our clients and customers with new flavors, foods and recipes.
Enjoy this complimentary recipe
- 4oz Fresh Brussels Sprouts
- 1.5 oz Pancetta
- 3 tbsp Olive Oil
- 1 tsp Chopped Garlic
- 2 tsp Butter (Unsalted)
- 1 ea Red Bell Pepper (Julienne)
- 16 oz Cooked Penne Pasta
- 1 rbsp Fresh Lemon Juice
- 1/8 tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- 2 tbsp Shredded Parmesan
- 1 tsp Fresh Parsley
Step by Step Instructions
Dice pancetta, quarter brussels sprouts, and julienne the red pepper
Combine brussels sprouts, pancetta, olive oil and garlic in a mixing bowl. Coat well.
Place on a sheet tray and bake at 400 degrees for 8 minutes. Allow to cook until the brussels sprouts start to soften.
Heat medium saute pan to medium high heat. Add butter and then saute the red peppers for 30 seconds. Add the drained penne pasta and saute for 30 seconds.
Add the crispy brussels sprouts and pancetta, and fresh lemon juice, salt and pepper to taste. Place in a bowl and sprinkle with parmesan cheese and chopped parsley
2,000 calories a day is used for general nutrition advice, but calorie needs vary