Penne with Gorgonzola
Creamy, dreamy Gorgonzola is the star of this indulgent pasta dish. If you want to skip the pasta, this sauce also makes a beautiful accompaniment to vegetables such as asparagus and green beans.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 185ml chicken or vegetable stock
- 120ml dry white wine
- 225g Gorgonzola
- 2 cups cream
- 3tbsp butter
- Pinch salt
- ¼ tsp freshly ground black pepper
- 500g penne
- 1/3 cup grated parmesan
- ½ cup walnuts, roughly chopped
How do I make it?
- Begin by toasting walnuts in a non-stick pan over medium heat. Stir constantly and watch carefully to ensure they don’t burn.
- When walnuts are lightly toasted remove from heat and set aside.
- In a medium saucepan over medium heat combine stock and wine and bring to a boil. Cook until the mixture has reduced to about 2/3 cup.
- Reduce heat to low and add in butter, cream and Gorgonzola. Bring to a simmer and cook, stirring constantly until the cheese melts. Add salt and pepper, stir and remove from heat.
- Cook pasta according to the packet directions until it is al dente.
- Drain pasta and toss it through the sauce.
- Serve topped with grated parmesan and walnuts
