Bow Tie Pasta with Brussels Sprouts, Gorgonzola and Hazelnuts
Prep 5 mins Cook 15 mins Eat 20 mins
If you have only 20 minutes, you can make this delicious Bow Tie Pasta with Brussels Sprouts, Gorgonzola and Hazelnuts for dinner tonight. I tasted this yummy dish when I met Carla Snyder at Melissa’s Produce during her book launch for One Pan, Two Plates: Vegetarian Suppers. I knew we had to make this Bow Tie Pasta in our Get Dinner on the Table…in a Flash cooking class. 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. If you love Gorgonzola cheese, you will be in instant heaven.
Quality ingredients make the dish – hazelnuts, Gorgonzola, Brussels Sprouts, parsley
Prep your ingredients in only 5 minutes and get ready for a feast.
Festive Bow Tie Pasta cooked al dente makes this dish beautiful.
After cooking the pasta and Brussels Sprouts in a pot, drain them (SAVING SOME OF THE PASTA WATER FOR LATER) and get ready for the flavor party.
Beautiful Gorgonzola slices melt into the pasta.
Add the Gorgonzola in slices, chunks or crumbles.
Happy ingredients – hazelnuts, Gorgonzola and Brussels sprouts.
Add the chopped hazelnuts. They can be chopped coarse or fine…which reminds me of another favorite pasta dish you must try if you like this. Fettuccine with authentic Italian walnut sauce.
Dinner is ready in 20 minutes.
Within minutes, your pasta is ready to serve. Use some of the reserved pasta water to add creaminess to your pasta sauce.
One Pan, Two Plates: Vegetarian Suppers Cookbook by Carla Snyder
Look for more delicious One Pan, Two Plates: Vegetarian Suppers in Carla Snyder’s new book.
Bow Tie Pasta with Brussels Sprouts, Gorgonzola and Hazelnuts
Bow Tie Pasta with Brussels Sprouts, Gorgonzola and Hazelnuts
Kosher Salt
8 ounces bow tie pasta
15 Brussels sprouts
4 ounces Gorgonzola cheese
2 Tablespoons unsalted butter
1/3 cup toasted and chopped hazelnuts (I used Melissa’s brand)
2 Tablespoons minced flat leaf parsley
1 pinch freshly ground black pepper to taste
1. In a 3-quart saucepan over high heat, bring 2 quarts of water to 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 underdone.
2. Reserve 1 cup of the cooking water and then drain the pasta and Brussels sprouts in a colander in the sink.
3. Return the pasta and Brussels sprouts to the hot pan and pour in about 1/4 cup of the pasta water, the Gorgonzola cheese, butter, hazelnuts, 1 Tablespoon of the parsley and a few grinds of black pepper. Stir until a creamy sauce forms. If the pasta is dry, add more of the pasta water. Taste and season with salt, if it needs it. If the pasta sits for any length of time, you may need to add a little more of the pasta water to keep it creamy.
4. Mound the pasta onto heated plates and sprinkle with the remaining 1 Tablespoon of parsley and more pepper if desired. Serve hot.
Servings: 2 – 903 calories per serving
Bow Tie Pasta with Brussels Sprouts, Gorgonzola and Hazelnuts
Ingredients
- Kosher Salt
- 8 ounces bow tie pasta
- 15 Brussels sprouts
- 4 ounces Gorgonzola cheese
- 2 Tablespoons unsalted butter
- 1/3 cup toasted and chopped hazelnuts I used Melissa's brand
- 2 Tablespoons minced flat leaf parsley
- 1 pinch freshly ground black pepper to taste
Instructions
- In a 3-quart saucepan over high heat, bring 2 quarts of water to 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 underdone.
- Reserve 1 cup of the cooking water and then drain the pasta and Brussels sprouts in a colander in the sink.
- Return the pasta and Brussels sprouts to the hot pan and pour in about 1/4 cup of the pasta water, the Gorgonzola cheese, butter, hazelnuts, 1 Tablespoon of the parsley and a few grinds of black pepper. Stir until a creamy sauce forms. If the pasta is dry, add more of the pasta water. Taste and season with salt, if it needs it. If the pasta sits for any length of time, you may need to add a little more of the pasta water to keep it creamy.
- Mound the pasta onto heated plates and sprinkle with the remaining 1 Tablespoon of parsley and more pepper if desired. Serve hot.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
This dish is SO delicious! I really like Carla’s book as well.