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Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

Dawn Yanagihara-Mitchell
  • minutes
  • Serves 4 to 6

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