Penne Rigate
Penne Rigate au gorgonzola
-
400g Panzani Penne Rigate
-
250ml cream
-
150g Gorgonzola
-
2 garlic cloves
-
A handful of walnuts
-
Olive oil
-
Parsley
-
Salt, pepper
-
1. Cook the pasta.
-
2. Sauté the minced garlic in the olive oil.
-
3. Add the cream and gorgonzola, chopped into small pieces.
-
4. Cook until the sauce takes on a creamy consistency.
-
5. Add the walnuts and season with salt and pepper.
-
6. Mix in with the pasta.
-
7. Sprinkle with chopped parsley when serving.
You might also like
Farfalle with tomato sauce, olives and mushrooms
Farfalle
Make recipe
Cannelloni végétariens aux olives et à la feta
Lasagne
Make recipe