Penne with Gorgonzola Sauce
Penne with Gorgonzola sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 160 g Penne
- Sea salt
- 500 g Green Asparagus
- 3 Garlic cloves
- 200 g Cherry tomatoes
- 125 g heavy cream
- 80 g Gorgonzola
- 1 tsp fresh marjoram leaves
- 2 tbsp extra-virgin olive oil
Instructions
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1.
Cook the penne in plenty of salted water until al dente. Drain and set aside.
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2.
Wash, trim, and peel the lower third of the asparagus. Cut the spears into 3–4 cm pieces. Peel the garlic and slice thinly. Wash and halve the tomatoes.
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3.
Bring 250 ml water with cream to a boil and melt the Gorgonzola in it while stirring. Season the sauce with marjoram.
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4.
Heat the oil in a pan. Sauté the garlic over low heat until translucent.
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5.
Add the asparagus, season, and sauté over medium heat until the spears are lightly browned.
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6.
Stir in the pasta. Pour the cheese sauce over the mixture and warm briefly.
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7.
Serve on a plate garnished with tomato halves.
