Orecchiette with Brussels Sprouts and Bacon

Ingredients

• 1/2 cup hazelnuts (2 ounces)
• 2 1/2; cups chicken stock or canned low-sodium broth
• Salt
• 1 pound Brussels sprouts, halved or quartered if large
• 3/4 pound orecchiette pasta
• 3 slices of thick-cut bacon, cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
• Freshly ground pepper

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