Ingredients
• 12½ oz (350 g) Delverde pennette lunghe rigate
• 5½ oz (150 g) sweet gorgonzola (italian blue-veined cheese)
• 1/2 cup (2 oz or 50 g) shelled pistachios
• 2 tbsps (1 oz or 30 g) butter
• 7 tbsps heavy cream
• 2 tbsps extra-virgin olive oil
• 1 bunch of chives, chopped
• nutmeg
• salt and pepper
Preparation
• Blanch the pistachios in boiling water for 30 seconds. Drain and rub with a clean kitchen towel to remove the skins. coarsely chop the nuts.
• Heat the butter and olive oil in a frying pan. add the pistachios and sauté for a few minutes.
• Add the gorgonzola and cream and stir until smooth. Remove from the heat, add the chives and season with salt, pepper and freshly grated nutmeg to taste. Bring a large pot of salted water to a boil and cook the pennette until al dente. Drain and toss with the sauce. Serve hot.
Preparation time 20 minutes – cooking time 15 minutes – Level of difficulty easy
