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Penne with Asparagus in a Gorgonzola Cream Sauce
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Ingredients
| 10-12 stalks | fresh asparagus
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| 1/2 stick (4 T) | butter
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| 1/2 pint | heavy cream
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| 2 t | freshly ground pepper
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| to taste | salt
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| 5 ounces (or so) | gorgonzola cheese
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| 1 package | penne pasta (ridged tubes, cut at an angle)
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Notes
This recipe is my version of a pasta dish on the menu at Vivace in Albuquerque, NM (on Central in Nob Hill).
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Instructions
Boil the water for the pasta. Snap off the bottoms of the asparagus, wash the stalks and scrape the scales (if desired). Cut into 1 inch pieces. Chop gorgonozola into small chunks. When the water boils, add the pasta. In a separate small pot or in a vegetable steamer, steam asparagus until just tender (6-8 minutes). Melt the butter in a medium-sized pan. Add cream, black pepper and salt. Cook, stirring, until the sauce heats through and starts to thicken. Add most of the gorgonzola (reserving some to add at the last minute), and continue stirring. When the pasta is al dente (firm, not tough, but not completely soft), drain and add it and the asparagus to the sauce. Stir, making sure pasta is coated and cook gently until the sauce has absorbed into the pasta somewhat. Add the reserved gorgonzola and stir through before serving. Serves 4 (with salad, although in my house, two people have been known to have no problems finishing it!).
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