Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese

Serves: 4 Save

Ingredients (9)

  • 1 tablespoon olive oil
  • Salt
  • 2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)
  • 1 pound Brussels sprouts, roughly chopped
  • 1/3 cup Gorgonzola cheese, plus more for sprinkling on top
  • 2 medium organic Fuji apples, roughly chopped
  • Black pepper
  • 1/3 cup toasted pecans
  • 1/2 to 1 small lemon, squeezed over the cooked pasta


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