Sauces : Orecchiette with Homemade Gorgonzola Sauce
Orecchiette with Homemade Gorgonzola SauceCOOKING TIME: 20 Minutes
SERVING SIZE: 4
- 4 tbsp unsalted butter
- 6 oz Gorgonzola cheese
- 1 lb Isola Fresh Orecchiette
- Freshly grated Parmesan
- 2 cups of Peas
- 4 oz Mascarpone cheese
- Cook the Orecchiette pasta al dente.
- Cook Peas until soft.
- Heat butter and gorgonzola over low heat until completely melted. Remove from heat and blend in 4 ounces of mascarpone. (Do not heat the mascarpone). Mix immediately with the cook pasta. Sprinkle with freshly grated parmesan to taste.
A delicious replacement to an Alfredo cream Sauce. The Gorgonzola Sauce combined with the Orecchiette pasta makes a wonderful dish.