Pasta with Brussels Sprouts, Gorgonzola & Pecans

Brussels sprouts strike again! Ever since I finally realized how much I loved these little guys last year I’ve been obsessed. Every time I make a meal that requires a vegetable side side, I’ve been drawn to Brussels sprouts like a moth to a flame. But in this case I didn’t even have to weasel them in as a side because they are part of the main dish! And it happens to be meat-less as well, which is a rare occurrence in my kitchen.

I almost swapped the Gorgonzola out for some goat cheese just because I saw it in the cheese pile, but decided to stick with what the recipe said before I start playing around with it. Gorgonzola was a great choice because it adds an extra tang which brings all the components together – I don’t think goat cheese would have been tangy enough to accomplish the same task but at the same time could’ve still been delicious in a different way.

PASTA WITH BRUSSELS SPROUTS, GORGONZOLA & PECANS

Serves 4-6

Ingredients:

4 cups (20 oz) Brussels sprouts, thinly sliced to shred

Salt and pepper

2 tsp extra-virgin olive oil

13.25 oz lb whole wheat shells

1-1/2 Tbsp unsalted butter

1/2 cup (2 oz) chopped pecans, coarsely

4 cloves garlic, minced

1 cup half and half

3/4 cup (3 oz) Gorgonzola, crumbled

Directions:

1. Preheat oven to 500 degrees.
2. Line a baking sheet with foil and spray with non-stick cooking spray. Toss Brussels sprouts with olive oil and season with salt and pepper, to taste. Arrange brussels sprouts in a thin layer on the baking sheet and bake for 12-15 minutes, stirring half-way through.
3. Meanwhile, fill a large pot with water and a bit of salt. Bring to a boil over high heat. Once boiling, add the pasta and cook 9-11 minutes until al dente; drain.
4. In a skillet over medium heat, melt 1/2 tablespoon butter. Add pecans, cooking until pecans are toasted and butter is browned, about 3 minutes. Be sure to stir frequently. With a slotted spoon, remove pecans and place on a plate. In the same skillet, melt the remaining butter. Cook garlic until softened, another 3 minutes, still stirring frequently. Add half and half and bring to a simmer. Remove from heat, and add 3/4 cup Gorgonzola, stirring until melted.
5. In a serving bowl, toss pasta, pecans, Brussels sprouts, and Gorgonzola-cream sauce. Serve immediately.

Source: Prevention RD