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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 500u00b0F. Bring a large pot of well-salted water to a boil over high heat.
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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 1/2 tsp. 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.
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3
Meanwhile, cook the orecchiette according to package directions until just al dente.
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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.
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5
Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots 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.
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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.
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7
nutrition information (per serving):
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8
Calories (kcal): 670; Fat (g): 36; Fat Calories (kcal): 330; Saturated Fat (g): 14; Protein (g): 19; Monounsaturated Fat (g): 15; Carbohydrates (g): 67; Polyunsaturated Fat (g): 4.5; Sodium (mg): 700; Cholesterol (mg): 70; Fiber (g): 8;
