Yields6 Servings
Total Time25 mins
 10 oz Box Pasta Lensi Yellow Lentil Penne
 6 oz Pancetta
 3 cups Brussels Sprouts, thinly sliced or shaved
 ½ cup Extra Virgin Olive Oil
 1 ½ cups Parmesan Cheese, freshly grated
 1 tbsp Black pepper
1

Cook pasta for 6-8 minutes, according to package directions, omitting salt. Drain well and set aside.

2

In a large skillet, cook pancetta until crispy. Remove pancetta from skillet (leaving the fat in the skillet) and roughly chop it; set aside.

3

In the same skillet, sauté the Brussels sprouts in the pancetta fat until tender.

4

Add cooked pasta, pancetta, Extra Virgin Olive Oil, and black pepper to the skillet and toss to combine. Add Parmesan cheese and toss again to distribute the cheese. Serve immediately.

Ingredients

 10 oz Box Pasta Lensi Yellow Lentil Penne
 6 oz Pancetta
 3 cups Brussels Sprouts, thinly sliced or shaved
 ½ cup Extra Virgin Olive Oil
 1 ½ cups Parmesan Cheese, freshly grated
 1 tbsp Black pepper

Directions

1

Cook pasta for 6-8 minutes, according to package directions, omitting salt. Drain well and set aside.

2

In a large skillet, cook pancetta until crispy. Remove pancetta from skillet (leaving the fat in the skillet) and roughly chop it; set aside.

3

In the same skillet, sauté the Brussels sprouts in the pancetta fat until tender.

4

Add cooked pasta, pancetta, Extra Virgin Olive Oil, and black pepper to the skillet and toss to combine. Add Parmesan cheese and toss again to distribute the cheese. Serve immediately.

Shaved Brussels Sprouts, Pancetta and Yellow Lentil Penne