Recipe: Gorgonzola and pesto pasta
Pasta with aromatic herbs
May 17, 2011
During the summer I prepare large quantities of pesto, and store it in the freezer. Every year the pesto stored and consumed when basil is out of season gives me more satisfaction than fresh one, because its taste reminds me of the hot summer.
Gorgonzola and pesto pasta
Ingredients
Serves two:
160g spaghetti
100ml single cream
50g gorgonzola (or blue cheese)
3 tbsp pesto
2 tbsp grated pecorino cheese
Directions
Heat the single cream in a pan, add the gorgonzola and let melt.
Meanwhile cook the pasta normally in boiling salted water until al dente.
Remove the sauce from the heat and add the pesto and grated pecorino.
Drain the spaghetti and toss with the pesto and gorgonzola sauce.
 Pesto ideas: recipes with classic pesto alla genovese, tips and ideas for pesto with other aromatic herbs.
One year ago: Fried naan with curry
Two years ago: Carrot and mint cake and Clover and other spontaneous flowers
I am entering this in Presto Pasta Nights, hosted by Kitchen Alchemist.
You may be interested in...
|