Creamy Gorgozola Pasta -
- 1 tbsp (15 mL) unsalted butter
- 1 large shallot, minced
- 1 cup (250 mL) chicken stock
- 8 oz (250 g) Italian Gorgonzola cheese, crumbled
- 1/2 cup (125 mL) shaved Parmesan cheese (garnish for pasta)
- 1/2 cup (125 mL) toasted pine nuts (garnish for pasta)
- 1/3 cup (80 mL) chopped parsley (garnish for pasta)
- cubed ham or chicken and peas to make this a complete meal
- 1. Heat the butter in a medium heavy-bottomed pot over medium heat; add the shallot and saute for 1 minute. Pour in the chicken stock and boil over high heat until the sauce is reduced to 1/2 cup (125 mL).
- 2. Turn the heat to low and whisk in the Gorgonzola cheese. When the sauce is smooth and thick, pour over hot, cooked pasta and garnish with fresh Parmesan, pine nuts, and chopped parsley.
butter, shallot, chicken, gorgonzola cheese, parmesan cheese, nuts, parsley, chicken
Taken from www.epicurious.com/recipes/member/views/creamy-gorgozola-pasta-50120978 (may not work)