RECIPES
Pennette with gorgonzola and pistachios
INGREDIENTS
• 12½ oz (350 g) Delverde penette lunghe
• 5½ oz (150 g) sweet gorgonzola (Italian blue-veined cheese)
• 1/2 cup (2 oz or 50 g) shelled pistachios
• 2 tbsps (1 oz or 30 g) butter
• 7 tbsps heavy cream
• 2 tbsps extra-virgin olive oil
• 1 bunch of chives, chopped
• nutmeg
• salt and pepper
Blanch the pistachios in boiling water for 30 seconds.
Drain and rub with a clean kitchen towel to remove the skins.
Coarsely chop the nuts.
Heat the butter and olive oil in a frying pan.
Add the pistachios and sauté for a few minutes.
Add the gorgonzola and cream and stir until smooth.
Remove from the heat, add the chives and season with salt, pepper and freshly grated nutmeg to taste.
Bring a large pot of salted water to a boil and cook the pennette until al dente.
Drain and toss with the sauce.
Serve hot.
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