Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese

INGREDIENTS

• Salt
• 1 tablespoon olive oil
• 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