Pasta Twists Gorgonzola Food

PASTA GORGONZOLA

Steps:

• Boil pasta according to package instruction.
• Melt cream cheese and gorgonzola in a pot. Stir frequently.
• (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
• Salt and pepper to taste.
• Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

PASTA PRIMAVERA WITH A GORGONZOLA TWIST

Steps:

• in a wok or very large pan, saute the onion with garlic, olive oil, 1T balsamic, sugar and lots of pepper on med-low for 15min or until caramelized.
• meanwhile, cook the pasta according to package and reserve 1/2 cup pasta water.
• add the broccoli to the onions and a few tablespoons of the pasta water.
• cook until the broccoli is a few minutes from done, adding more water as it boils away.
• add peas and tomato and cook for 3 more minutes.
• add the pasta, another 3 TB water and cheese.
• sprinkle with remaining balsamic, toss and serve.

PENNE PASTA WITH TOMATOES AND GORGONZOLA

Steps:

• Heat oil in a large heavy skillet over medium heat.
• Add chopped onion and garlic and saute until clear, about 8 minutes.
• Stir in chopped tomatoes and basil.
• Cook until mixture thickens, stirring occasionally, about 20 minutes.
• Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
• Cook pasta until just tender, but still firm to the bite; drain well.
• Return pasta to pot.
• Whisk Gorgonzola mixture into tomato sauce.
• Add sauce to pasta and stir to coat.
• Season with salt and pepper to taste.
• Sprinkle with cheese and serve.

PASTA TWISTS GORGONZOLA

Steps:

• Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in butter or margarine for 3 minutes or until crisp-tender set aside.In a 1-quart saucepan over medium heat, whisk cheese, milk, cream and butter or margarine until cheese melts and mixture is smooth.Pour sauce over drained macaroni in pot. Sprinkle with Parmesan cheese toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips, parsley sprigs and additional crumbled Gorgonzola if desired.

PASTA TWISTS GORGONZOLA

Steps:

• Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in butter or margarine for 3 minutes or until crisp-tender set aside.In a 1-quart saucepan over medium heat, whisk cheese, milk, cream and butter or margarine until cheese melts and mixture is smooth.Pour sauce over drained macaroni in pot. Sprinkle with Parmesan cheese toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips, parsley sprigs and additional crumbled Gorgonzola if desired.

MAKARON GORGONZOLA | GORGONZOLA PASTA

Steps:

• Sauté grated garlic in a large frying pan on a spoonful of butter for a few seconds, taking care not to burn it.
• Add the diced chicken and fry for about 3-4 minutes. Season lightly with salt and pepper. In the meantime, cook the pasta (al dente) and vegetables. Put broccoli and asparagus in boiling water for 2 minutes, and then into ice-cold water (it is worth adding ice cubes, then the vegetables will retain their color and will be firm). Pour the wine into the chicken, and after a while the crème fraîche. We mix everything up. Finally, add the gorgonzola cheese, pasta, vegetables and a handful of grated Parmesan cheese. Mix everything until the cheese dissolves. Put on plates and sprinkle with grated Parmesan cheese.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.