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1 tablespoon olive oil
Salt
2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)
1 pound Brussels sprouts, roughly chopped
1/3 cup Gorgonzola cheese, plus more for sprinkling on top
2 medium organic Fuji apples, roughly chopped
Black pepper
1/3 cup toasted pecans
1/2 to 1 small lemon, squeezed over the cooked pasta
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1st Keep
 ositoliscious
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