Bow Ties with Brussels Sprouts, Gorgonzola, and Hazelnuts

Name: Bow Ties with Brussels Sprouts, Gorgonzola, and Hazelnuts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 2
Ingredients: 2 Tbsp minced flat-leaf parsley; Freshly ground black pepper (optional); 15 Brussels sprouts, quartered; 4 oz [115 g] Gorgonzola cheese, crumbled; 2 Tbsp unsalted butter; ⅓ cup [40 g] toasted and chopped hazelnuts; Kosher salt; 8 oz [230 g] bow tie pasta

Preparation info

Serves
2

Difficulty
Easy
Ready in
40 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

I’ve been making one version or another of this pasta for the last fifteen years. It’s one of those quick-and-easy dishes that’s still really impressive. When tossed with hot pasta, the Gorgonzola turns into an instant creamy sauce with chunks of Brussels sprouts and crunchy hazelnuts all cooked in one pan. Oh, yeah.

Ingredients

Kosher salt
8 oz [230 g] bow tie pasta
15 Brussel

Supper
Dinner
Autumn
Winter
Pasta
Vegetarian

Method

In a 3-qt [2.8-L] saucepan over high heat, bring 2 qt [2 L] water to a boil. Add 1 tsp salt and the pasta and cook about 7 minutes. Add the Brussels sprouts and cook until the pasta is al dente and the Brussels sprouts are tender-crisp, 4 to 5 minutes longer. To check the pasta for doneness, fish out a bow tie and bite into it. It should still be chewy, just a little und