Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese
from Cookie + Kate

Name: Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese
Prep time: 15M
Cook time: 15M
Total time: 30M
Ingredients: 1 tablespoon olive oil; Salt; 2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole); 1 pound Brussels sprouts, roughly chopped; ⅓ cup Gorgonzola cheese, plus more for sprinkling on top; 2 medium organic Fuji apples, roughly chopped; Black pepper; ⅓ cup toasted pecans; ½ to 1 small lemon, squeezed over the cooked pasta

You need 9 Ingredients

½ to 1 small lemon, squeezed over the cooked pasta

⅓ cup toasted pecans

Black pepper

2 medium organic Fuji apples, roughly chopped

⅓ cup Gorgonzola cheese, plus more for sprinkling on top

1 pound Brussels sprouts, roughly chopped

2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)

Salt

1 tablespoon olive oil

Showing 1 out of 3 Steps

Heat the oven to 400 degrees Fahrenheit. Grease a 9x9-inch baking pan. Bring a large pot of salted water to a boil. Add the pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and Brussels sprouts to the pot.

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