Winter Pasta with Brussels Sprouts, Gorgonzola and Walnuts

Clean Brussels sprouts by removing outer leaves. Cook in salted water for about 10–15 minutes or, as I did, cut them in half, season with a little olive oil, salt and pepper and roast them in the oven at 180ºC (355ºF) for about 15 minutes.

Cook pasta al dente according to package instructions. Drain well in a colander and set aside.

Peel onion and garlic and chop finely.

Melt butter in a larger frying pan and fry onion and garlic over medium heat. Add broth and cream. You can now also slice the gorgonzola into smaller chunks and put them into the pan. Let it simmer on low heat until cheese has melted. Season with salt and pepper.

Add cooked pasta to the sauce and mix well. Top with Brussels sprouts, sprinkle with walnuts and serve immediately! Bon appetit!