Ingredients
1tbspolive oil
salt
2.5ozwhole wheat chioccioleabout 2 cups
1lbbrussels sproutsroughly chopped
⅓cupgorgonzola cheeseplus more for sprinkling on top
2medium Fuji applesorganic, roughly chopped
black pepper
⅓cuptoasted pecans
1small lemon
Preparation
Heat the oven to 400 degrees F.
Grease a 9 x 9-inch baking pan.
Bring a large pot of salted water to a boil.
Add the pasta and cook it halfway through.
Add the Brussels sprouts to the pot and cook for 3 minutes until the pasta and vegetables are just barely tender.
Drain and reserve some of the cooking water.
Return the pasta and Brussels sprouts to the pot.
Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water.
Sprinkle with salt and pepper, toss, and taste to adjust the seasoning.
Pour the pasta mixture into the prepared pan.
Sprinkle with a little bit more Gorgonzola cheese.
Bake for 15 to 20 minutes.
Sprinkle the lemon juice over the dish and garnish with chopped, toasted pecans.
Serve warm, and enjoy!
