Orecchiette With Brussels Sprouts, Gorgonzola & Brown Butter Pecans

Orecchiette with Brussels sprouts, Gorgonzola, and brown butter pecans is a delicious and satisfying pasta dish. The combination of tender pasta, roasted Brussels sprouts, creamy Gorgonzola sauce, and crunchy pecans creates a harmonious blend of flavors and textures.

SERVES: 4 t o 6

INGREDIENTS:

• Kosher salt
• 20 oz. Brussels sprouts, trimmed (4 cups)
• 3 1/2 Tbs. extra-virgin olive oil
• 1/2 tsp. freshly ground black pepper
• 1 lb. dried orecchiette
• 1 1/2 Tbs. unsalted butter
• 1/2 cup coarsely chopped pecans
• 2 large shallots, minced (3/4 cup)
• 3/4 cup heavy cream
• 4 oz. Gorgonzola, crumbled (1 cup)
• 1 Tbs. fresh lemon juice

INSTRUCTIONS:

1. Position a rack in the lower third of the oven, set a heavy, rimmed baking sheet on the rack, and heat the oven to 500°F.
2. In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with 1 1/4 tsp. salt and the pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.
3. Meanwhile, cook the orecchiette according to the package directions until just al dente.
4. In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.
5. Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallot and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.
6. Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.

NUTRITIONAL INFORMATION:

PER SERVING

• 670 CALORIES | 19G PROTEIN | 67G CARB | 36G TOTAL FAT | 14G SAT FAT |
  15G MONO FAT | 4.5G POLY FAT | 70MG CHOL | 700MG SODIUM | 8G FIBER

NOTE:

• For a sweet, nutty flavor, roast the Brussels sprouts until they’re just this side of charred.

MORE ABOUT BRUSSELS SPROUTS: 

• Brussels sprouts—they get their name because it’s believed they were first cultivated in Belgium—look like tiny cabbages (and are a member of the cabbage family) and have a flavor that’s both assertive and somewhat sweet. They take well to a variety of cooking methods, including roasting, steaming, braising, and sautéing. It’s key not to overcook them or, like cabbage, they will become unpleasantly pungent.

CHOOSING

• Look for sprouts from early fall through spring, and choose tight heads with little decay or yellowing. Sprouts that are loose and ruffly have most likely been grown in too much heat and won’t be as intensely sweet and nutty. You’ll sometimes find the whole stalk, which is gorgeous in a sculptural way but a pain to store once you get it home.

PREPPING

• Use a small paring knife to trim off the lower part of the stem and any tatty outer leaves. Brussels sprouts can be cooked whole, halved, quartered, or sliced. You can also separate the individual leaves, which is a little tedious but a lovely presentation.

STORING

• Store sprouts in the coldest part of the refrigerator, where they should last at least a week or more. The longer they’re stored, the more the outer leaves will yellow, so just peel them off before cooking.