First courses
Penne with Gorgonzola and asparagus
AICI – Associazione Insegnanti di Cucina Italiana
Recipe by Veronica Geraci
Ingredients
(for 4 people)
320 g penne pasta (preferably wholemeal) 400 g asparagus (not too big)
150 g Gorgonzola Dolce
50 ml milk
100 ml vegetable stock extra virgin olive oil
salt and pepper, to taste
Procedure
Clean the asparagus by removing the wooden part. Cut the stalks into discs and leave the tips intact. In a pan, cook the asparagus with 2 or 3 tbsp oil and the stock, until they become soft. Keep the tips to the side and use a mixer to blend the rest together with the cheese and the milk, until you get a soft cream (if necessary, add some more milk or a spoonful of stock). Season with
salt and pepper. Cook the penne pasta in plenty of water, drain and cover with the cheese sauce, carefully mixing. Add the asparagus tips kept to one side and serve.
All Arrigoni products
Gorgonzola PDO Dolce
Our PDO Gorgonzola Dolce seduces with its soft, creamy texture, delicate aroma, and sweet flavor with herbal and lightly spicy notes.
