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Cooking Deliciously for Two!

Posted By brosbottom On February 22, 2017 @ 1:30 pm In Food News | 2 Comments

Bow Ties with Brussels Sprouts, Gorgonzola, and Hazelnuts

Kosher salt
8 oz bow tie pasta
15 Brussels sprouts, quartered
4 oz Gorgonzola cheese, crumbled
2 Tbsp unsalted butter
1/3 cup toasted and chopped hazelnuts
2 Tbsp minced flat leaf parsley
Freshly ground black pepper (optional)

1. In a 3-qt saucepan over high heat, bring 2 qts 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 underdone.

2. Reserve 1/2 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, butter, hazelnuts, 1 Tbsp of the parsley, and a few grinds of pepper (if using). 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.

4. Mound the pasta onto heated plates and sprinkle with the remaining 1 Tbsp parsley and more pepper, if desired. Serve hot. Serves 2.

Note: Bow ties, or farfalle, can cook anywhere from 11 to 13 minutes depending on the brand, so check the pasta every minute after 10 minutes to keep track. If you have a small wire-meshed strainer, cook the Brussels sprouts in the strainer dropping it into the water on top of the pasta. That way you can remove the Brussels sprouts if they cook faster than the pasta.

From One Pan, Two Plates Vegetarian Suppers by Carla Snyder (Chronicle Books 2016)


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