Penne with Brussels Sprouts and Gorgonzola

The pecans in this dish add a nice, sweet crunch. Walnuts are another option.

(serves two adults and two children)

2 lb Brussels sprouts
¼ c olive oil
kosher salt, to taste
freshly ground black pepper, to taste
½ c pecans
2 Tbs unsalted butter
1 lb dried penne
2 shallots
¾ c heavy cream
1 c (4 oz) Gorgonzola

1. Place a large rimmed baking sheet in the lower half of the oven. Preheat to 500 degrees Fahrenheit.

2. Bring a large pot of salted water to a boil.

3. Trim the Brussels sprouts, removing any spoiled outer leaves. Rinse. Using a food processor fitted with a slicing disk, shred the sprouts. Transfer to a mixing bowl. Toss with the olive oil, salt, and pepper. Spread in a single layer over the heated baking sheet and roast until charring just begins, about 10–15 minutes.

4. Coarsely chop the pecans. In a small skillet over medium heat, melt 1 tablespoon of the butter. Add the pecans and cook, stirring often, until the butter is browned and the pecans are toasted, about 3 minutes. Remove from the heat.

5. Cook the penne in the boiling water until al dente, about 8 minutes.

6. Meanwhile, peel and chop the shallots. In a small saucepan over medium heat, melt the remaining 1 tablespoon butter. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the cream and bring to a simmer. Remove from the heat, add the Gorgonzola, and stir until melted.

7. Drain the penne and return to the pot. Add the Brussels sprouts and Gorgonzola sauce. Toss to coat. Sprinkle the pecans on top and serve with grated parmesan(or additional crumbled Gorgonzola.