Recipe Image

Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese

Full recipe at cookieandkate.com

  • 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

Overview

Prep Time:
15 m
Cook Time:
15 m
Total Time:
30 m

Occasion

Winter

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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