Creamy gorgonzola sauce and orecchiette pasta with arugula and pignolis. It’s easy and quick yet festive at the same time. The arugula gives it a great freshness. The cream balances out the gorgonzola, making a smooth and delicious velvety sauce. It all comes together to make a delightful, cheesy, sublime plate. It’s a great meal to make when I don’t have time to cook, but want the meal to be really special and tasty.
This Nicolas, my kitchen helper. He is always following me, checking up on what I’m cooking.
16 ounces orecchiette, or your favorite pasta
1 cup toasted pignolis
6 cups of arugula
2 cups of cream
7 ounces of gorgonzola cheese
pepper to taste
In a big pot with salted water cook the pasta al dente. Meanwhile, toast pignolis on a sauté pan until golden brown. On medium low, heat the cream and gorgonzola cheese, stirring until cheese melts and the sauce thickens slightly. In a serving bowl, pour over the pasta. Season with pepper, add the toasted pignolis. Serve each plate of pasta with a bunch of arugula on the top. You can substitute the arugula for fresh steamed asparagus or sauteed mushrooms. Toasted and chopped walnuts may be substituted for the pignolis.