USA
RECIPES
-
Delverde® Bucatini with Creamy Saffron and Crispy Asparagus -
Delverde® Spaghetti with artichokes and eggplants -
Delverde® Conchiglioni Giganti with Peas and Carrots -
Delverde® Whole Wheat Fusilli with Green Beans and Squash -
Delverde® Whole Wheat Linguine with Favas -
Delverde® Mezzi Rigatoni with Creamed Asparagus -
Delverde® Orecchiette with Saffron Fennel and Baby Spinach -
Delverde® Whole Wheat Penne Rigate with Creamy Peppers -
Delverde® Penne Rigate with Gorgonzola and Pistachios -
Delverde® Spaghetti with Tomatoes and Roasted Pepper -
Delverde® Spaghetti with Parsley and Pecorino -
Delverde® Tagliatelle with Pesto and Cherry Tomatoes -
Delverde® Whole Wheat Spaghetti with Tomato Sauce -
Delverde® Farfalle with Zucchini and Pesto
Delverde® Penne Rigate with Gorgonzola and Pistachios
INGREDIENTS
• 1 lb Delverde® Penne Rigate
• 2/3 cup sweet gorgonzola (italian blue-veined cheese)
• ½ cup shelled pistachios
• 2 tbsp butter
• 9 tbsp heavy cream
• 2 tbsp extra-virgin olive oil (we recommend Lucini® Premium Select 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 them 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 Delverde® Penne Rigate until al dente.
Drain and toss with the sauce.
Serve hot.
SHARE
