Autumn Harvest Pasta

Including apple, brussels sprouts and pancetta, this Autumn Harvest Pasta is a tasty seasonal dish.

Categories: Pasta

Serves: 6 Preparation time: 20 minutes Cooking time: 25 minutes



  • 450g brussel sprouts, trimmed and quartered
  • 1 baking apple, cored and chopped
  • 50g chopped pancetta
  • 4 shallots, quartered
  • 8 cloves garlic, peeled
  • 1/2 tsp each salt and freshly ground pepper
  • Pinch hot pepper flakes
  • 80ml Filippo Berio Extra Virgin Olive Oil, divided
  • 350g tagliatelle
  • 50g grated Parmesan cheese
  • 2 tbsp lemon juice
  • 35g hazelnuts, toasted (skins removed) and chopped


  1. Preheat oven to 180°C fan / 200°C conventional.
  2. In large bowl, combine Brussels sprouts, apple, pancetta, shallots and garlic; season with salt, pepper and hot pepper flakes. Toss with 60ml of the olive oil.
  3. Arrange on baking sheet; bake for 20 to 25 minutes or until Brussels sprouts are tender and lightly charred in spots.
  4. Meanwhile, cook tagliatelle according to package directions; drain pasta, reserving 120ml of the cooking liquid.
  5. Toss pasta with Brussels sprouts mixture, Parmesan cheese, lemon juice, and the reserved pasta liquid, adding more pasta liquid if mixture is too dry.
  6. Drizzle with remaining oil and stir in toasted hazelnuts. Serve immediately.

Cooks tips

Toasting hazelnuts/How to remove hazelnut skins

Toast hazelnuts in single layer on parchment paper–lined baking sheet in preheated 180°C conventional/ 160°C fan oven for 8 to 10 minutes or until lightly toasted, fragrant and skins start to split. Wrap in clean tea towel; let stand for 5 minutes. Rub nuts vigorously in tea towel to remove skins.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

Shop Now