Views from a Latah Kitchen Table

Wednesday, July 26, 2006

Pasta With Basil, Gorgonzola and Garlic

On my way home from work I stopped at the Rocket market looking for something to make for dinner. The fresh basil looked great, so I figured I would try a pasta with Gorgonzola cheese. It turned out great; I will definately be making it again.

Pasta With Basil, Gorgonzola and Garlic

12 0z. fettucine
2 T. butter
2 T. olive oil
5 cloves garlic, chopped
4 oz. gorgonzola, crumbled
2/3 C. half and half
3 T. fresh basil,chopped
salt & pepper

Bring a large saucepan of salted water to a boil.

Add the pasta and boil for 10-12 minutes until al dente.

While the Pasta is cooking, melt the butter with olive oil in a pan.

Add the garlic and cook for a few minutes.

Add half the gorgonzola cheese to the pan with the half and half and stir over low heat until the cheese has melted.

Add the basil and season with salt and pepper

Drain the pasta, divide between warmed serving plates, pour the sauce over the pasta and scatter the remaining Gorgonzola cheese evenly over each dish.


Post a Comment

<< Home