Pennette With Pistachios And Gorgonzola

By á-170456

Ingredients

• Coarse sea salt as needed
• 3/4 pound pennette pasta
• 1 1/2 tablespoons unsalted butter
• 2 leeks, white part only washed well, and very thinly sliced
• 3/4 cup heavy cream
• 6 ounces Gorgonzola cut into pieces
• 1/2 cup shelled salted pistachios coarsely chopped
• Freshly-ground white pepper to taste
• Freshly-grated Parmigiano-Reggiano

Details

Servings 8

Preparation

Step 1

Bring a large pot of salted water to a rolling boil. Cook the pennette according to the package directions until al dente.

While the pasta cooks, melt the butter in a large deep skillet over medium heat. Add the leeks and a dash of sea salt and cook, stirring, until very soft, about 4 minutes. Add the cream and heat to a simmer.

Drain the cooked pasta well in a colander and immediately turn it out into the skillet with the leek mixture. Add the Gorgonzola and toss until coated. Add the pistachios and salt and pepper to taste. Continue stirring until well mixed. Serve at once, with freshly grated Parmigiano-Reggiano, if desired.

This recipe yields 8 servings.

Each serving: 386 calories; 13 grams protein; 38 grams carbohydrates; 2 grams fiber; 21 grams fat; 11 grams saturated fat; 59 mg. cholesterol; 261 mg. sodium.