Penne with Gorgonzola and Pistachio

This easy pasta toss warms Gorgonzola cheese with olive oil, and tosses this mixture with penne. Chopped toasted pistachios are sprinkled on top.

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Ingredients:

• 8 oz penne pasta
• 6 oz Gorgonzola or other sharp blue cheese (such as Maytag blue)
• 1/2 cup shelled pistachio nuts
• 2 Tbsp olive oil

Method

Cook penne according to instructions; drain. Meanwhile, toast pistachios lightly; chop roasted pistachios. Heat oil in small frying pan. Make sure surface of pan is covered with oil. Break up blue cheese into small pieces and add to pan. Stir constantly so that the cheese does not stick to the bottom of the pan; heat just enough to melt the cheese and mix it with the oil. When cheese is liquified, remove from heat immediately. Pour melted cheese on the penne and toss so that the pasta is coated. Add chopped pistachios to top. Serve immediately.

Notes: This is a vegetarian dish for two. It can be a starter, a side dish accompaniment, or a main course. I had this dish at Vini Da Gigio, a wonderful Venetian trattoria. I never asked the chef about how it was prepared (although I'm sure the restaurant also served fresh homemade penne). This is my attempt to reproduce it.

Number of servings: 2

Submitted By: lauren-rabinovitz
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