INGREDIENTS
20 oz
Brussels sprouts
2
Shallots, minced (3/4 cup), large
1 tbsp
Lemon juice, fresh
1 lb
Orecchiette, dried
1
Black pepper, Freshly ground
1
Kosher salt
3 1/2 tbsp
Olive oil, extra-virgin
1/2 cup
Pecans
1 1/2 tbsp
Butter, unsalted
4 oz
Gorgonzola
3/4 cup
Heavy cream