Recipe courtesy of Cookie & Kate
1 tablespoon olive oil
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 apples, roughly chopped
⅓ cup toasted pecans
½ to 1 small lemon, squeezed over the cooked pasta
- 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.
- Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Pour the pasta mixture into the prepared pan. Sprinkle with a little bit more Gorgonzola cheese.
- Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes (mine took 20). Sprinkle lemon juice over the dish and garnish it with chopped, toasted pecans.