John Myers
Pasta: Penne with Asparagus and Gorgonzola Sauce
The perfect pasta: penne with asparagus and gorgonzola sauce recipe with a picture and simple step-by-step instructions.
- 300 g Pasta penne
- 10 piece Asparagus spears green
- 3 piece Spring onions fresh
- 10 g Butter
- Salt and pepper
- 4 tablespoon Gorgonzola cream *
- 100 g Mascarpone
- 3 tablespoon Parmesan cheese
- Peel the lower third of the asparagus stalks, remove the trim and cut the asparagus into small pieces.
- Clean the spring onions and cut into rings.
- Heat the oil in a pan and fry the asparagus pieces and spring onions until the asparagus is cooked through. Season with salt and pepper.
- Cook the pasta in enough salted water until al dente and drain.
- Heat the gorgonzola cream together with the mascarpone until a sauce is formed.
- Arrange the pasta on a warmed plate, place two tablespoons of asparagus vegetables on top and cover with a little sauce. Sprinkle Parmesan cheese on top.
- * Link to spread: Crema di Gorgonzola (Friuli)
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