Pistachio Pesto Gorgonzola Pasta
Spring Pasta flavors full of creamy pistachio pesto and gorgonzola sauce topped with some roasted asparagus, chili flakes and pistachios for those indulgent days.
Servings: 4 servings
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.