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Categories: Appetizers, Vegetarian

Pennette with pistachios and Gorgonzola

I used to buy pistachios just for parties, as a little luxury. For cooking, they seemed too pricey and too tempting -- you have to buy twice what you need for a recipe when you know you'll be shelling one ... Read more

Total time: 25 minutes | Serves 8
  • Coarse sea salt
  • 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
  • Freshly grated Parmigiano-Reggiano

Step 1Bring a large pot of salted water to a rolling boil. Cook the pennette according to the package directions until al dente.

Step 2While 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.

Step 3Drain 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.

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.
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