Pistachio Pesto and Gorgonzola Pasta
Homemade Pistachio Basil pesto pasta with gorgonzola cheese is the best meal you can make to impress someone and its super quick and delicious. It’s creamy, indulgent and so comforting.
It’s perfect addition to welcome spring into your lives. Basil is abundantly available in summer; make a huge batch of pesto and you can use it in everything. Literally, from sandwiches to burgers to pizzas to pasta. I can’t wait to fire up our grill to make some pesto pizza.
This pesto pasta that I am sharing today reminds me of our trip to Italy so much. We had similar pasta in Cinque Terre in Vernazza. OMG, it was so delicious. This one is close enough but honestly not the same. The one I had was outstanding. It was also our first meal in Italy after visiting France. We tried not to eat any pizza or pasta in France because everyday we were going to eat that in Italy.
I have shared a recipe of pistachio pesto earlier on the blog. Check that out if you haven’t tried it yet. Because you will need it for this recipe anyways. Make double batch and add extra olive oil on top to keep it from going bad. Use it all summer long.
The ingredients of the pesto pasta are very common ones, other than the cheese. I know, not everyone always keeps gorgonzola in the house. I also know that lots of people do not like gorgonzola cheese.
But I am here to tell you that neither do I like it. But, once you have it in this recipe you might get to like it. I have used Gorgonzola Dolce variety, which has slight hint of sweetness that cuts off that funky taste.
I can find it at wholefoods in their cheese section. If you can’t find it easily ask the cheese monger, they might be able to suggest you something.
Sauce – The base of the sauce is alfredo sauce but with addition of gorgonzola cheese, that’s the only thing different from traditional alfredo sauce. The parmesan cheese adds great flavor and helps thicken the sauce. Use a whisk to make the sauce, it helps to emulsify everything better than a spatula.
Vegetables – To keep things green, I have also used asparagus and it’s the best thing to add during springtime. I have roasted the asparagus but if you like you can blanch it. You can add some more vegetables if you like may be some peas. But we like it this way. Sometimes, I love adding cherry tomatoes for color and burst of sweetness and acidity.
Pistachio Basil Pesto, you can also switch up the nuts if you are not into pistachio. But hello pistachios are so delicious and such a great flavor.
Pasta Shape– I have used rotini. I love using other shapes too like sfoglini, ziti, penne. When I had this dish, it was Gnocchi, my most favorite way. The result may differ based on the shape you use though. If you end up using some very different shape so be mindful of the quantities.
Storing and Reheating – Alfredo Sauce is way better when you eat it as soon as you make it. When reheating in microwave, it will split and become oily. Not that you cannot eat it reheated, but that’s what will end up happening.
Tip – Make pesto beforehand or on weekends. Store it for easy quick weeknight meal.
It takes 10 minutes to make this pasta. I like to start by roasting asparagus either on stove top or in the oven while the pasta is boiling. I put timer for pasta for exactly 8 minutes. On the other side of the stove, I make the sauce as all the ingredients are simple, you just toss everything and cook. Once the pasta is done boiling, I drain the water and add them. Voila your dish is ready. While I make pasta, my hubs will make the salad.
Pistachio Pesto Gorgonzola Pasta
Ingredients
- 2 cups uncooked pasta, I used rotini shape
- ¾ -1 cup basil pistachio pesto
- 1 tbsp olive oil
- 1 bunch asparagus roasted
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 3/4 cup heavy cream
- 1/3 cup parmesan cheese
- 1/3 cup Gorgonzola Dolce cheese
- Salt to taste
- 1 tsp black pepper ground
- Garnishes – Basil, Red chili flakes, Lemon zested, Pistachios
Instructions
- Boil about 4 cups of water, when it comes to full boil add the dry pasta and cook it for 8 minutes or as per package direction.
- Save ½ cup pasta water and drain the rest of it.
- Roast asparagus in some olive oil on medium heat until it has changed a bit of color. Remove it and leave it aside.
- Heat the same pan on medium heat and add butter as soon as the butter melts add the flour and roast it until you can smell nutty flavor and flour is very lightly roasted and looks slightly brownish. Do not leave it unattended at this stage. The heat should also be medium to slow, or else you will burn the flour.
- Immediately add the heavy, parmesan and gorgonzola cheese. Stir well until the cheese melts and everything looks smooth. Parmesan cheese will not melt but help thicken up the sauce.
- Add the pesto, salt and ground black pepper. Mix well. Add ¼ cup pasta water or more if needed.
- Add the cooked pasta in and stir well until everything is coated well in the mixture. Turn off the heat.
- Add the roasted asparagus and sprinkle some chili flakes, lemon zest, grated parmigiana cheese (if you want more) and some chopped roasted pistachios if you like.
- Serve it with side of salad or garlic bread and wine.
Hope you like this recipe! Happy Spring Weather.