baked fusilli with brussels sprouts, apple, and fontina cheese

I wasn’t too thrilled by the sound of this recipe originally.

The ingredient combination seemed a bit odd…

brussels sprouts

apples

fontina cheese

and almonds.

Somehow though, it all works!  You toss together all of the ingredients with some cooked pasta and a little bit of pasta water, bake for 15 minutes or so until the cheese is bubbling, and then serve with chopped almonds sprinkled on top… so simple!  I roasted the brussels sprouts and toasted the almonds to add an additional level of flavor, it is definitely worth the couple of extra minutes to add in these extra steps.  You can also make this with figs, cranberries, or pears, as well as any other good melting cheese like gruyere or a gorgonzola.  For the full recipe, just hop on over to Marcia’s blog, Twenty by Sixty.

As usual, I love what everyone else did with the recipe… I especially like how Alyssa from Everyday Maven deconstructed the recipe and made blue cheese and fig crostini, and how Erin from Naturally Ella made brussels sprout, fig, and feta ravioli.  So creative!

Stay tuned for next week’s recipe… Seared Bean Sprouts with Beef and Sesame Orange Sauce.

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