Orecchiette With Brussels Sprouts, Gorgonzola, And Brown-Butter Pecans

"What is this?" Pap asked as he passed the kitchen counter. "Brussels Sprouts," I mumbled, as I pretended to be busy tidying up the kitchen. "Why is it in the house?" he continued, recoiling away from the sack of vegetables as if they were a picture of Dick Cheney. "Trust me dear. It will be delicious," I replied with mixed emotions of my own. He walked away, shoulders slumped, a defeated man.

Ingredients:
20 ounce Brussels sprouts, trimmed (4 cups)
3-1/2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 pound dried orecchiette
1-1/2 tablespoons unsalted butter
1/2 cup coarsely chopped pecans
2 large shallots, minced (3/4 cup)
3/4 cup heavy cream
4 ounces Gorgonzola, crumbled (1 cup) (I used Smoky Gouda instead)
1 tablespoon fresh lemon juice (I omitted this item)

Directions:
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 500 degrees. Bring a large pot of well-salted water to a boil over high heat.

2. In a food processor fitted with the medium (4mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 teaspoons salt and 1/2 teaspoon 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.

3. Meanwhile, cook the orecchiette according to package directions, until just al dente.

4. In a medium heavy-duty skillet, melt 1/2 tablespoon 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.

5. Melt the remaining 1 tablespoon 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 ounces of the Gorgonzola and stir until melted.

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.

7. Prepare for the house to smell to high-heaven of roasted Brussels sprouts.

My new food processor made quick of the slicing process.

Pap and I both enjoyed this surprisingly delicious recipe that I adapted from Fine Cooking Magazine.