Pasta and apples? Plus Brussels sprouts and blue cheese? Yes, it works! This beautiful, bubbling winter feast is a hot, healthy, and complete meal full of fresh produce. It features a light, creamy sauce, topped with toasted pecans and a squeeze of lemon. This scrumptious dish has landed permanently on my roster of all-star dinners.
If you’re a fan of blue cheese, Brussels sprouts, apples and pasta individually, I promise you’ll love them combined. Please try this one. Perhaps for dinner, maybe tonight? Definitely make it before the weather heats up and Brussels sprouts and apples completely fall out of season.
The technique here could not be more simple: boil water, chop some vegetables and fruit, toss pasta into the pot and, a few minutes later, toss in the sprouts. Drain, mix in some cheese, chopped apples, and a splash of oil and cooking water, bake in the oven for 15 to 20 minutes, and top with pecans and a squeeze of lemon. Dinner is served!
