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Ingredients:
  • 1 tablespoon olive oil
  • Salt
  • 2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)
  • 1 pound Brussels sprouts, roughly chopped
  • ⅓ cup Gorgonzola cheese, plus more for sprinkling on top
  • 2 medium organic Fuji apples, roughly chopped
  • Black pepper
  • ⅓ cup toasted pecans
  • ½ to 1 small lemon, squeezed over the cooked pasta
Directions:
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Rank

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