Penne With Asparagus And Gorgonzola Cream Sauce Recipes

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

ASPARAGUS WITH GORGONZOLA SAUCE

Steps:

• Thoroughly clean the asparagus, cutting the tougher edge off.
• Bind them in small bunches and blanch.
• Let cool.
• Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
• Finely slice the leek.
• Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
• Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
• Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
• Serve immediately.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

PENNE WITH ASPARAGUS AND CREAM SAUCE

Steps:

• Prepare pasta according to box directions.
• While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
• Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
• Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
• Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
• Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
• Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

GORGONZOLA PASTA

Steps:

• Cook the pasta in boiling water as per the cooking instructions, until al dente.
• Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
• Add the minced garlic and cook for a further 1 minute.
• Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
• By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
• Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
• Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

CREAMY PENNE PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

PENNE WITH ASPARGUS-PROSCIUTTO SAUCE

Steps:

• Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil.
• After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream.
• Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil.
• At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl.
• While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture.
• Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an

PENNE WITH SALMON AND ASPARAGUS

Steps:

• In a large saucepot, cook pasta as label directs and then drain.
• Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
• Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
• Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
• Add wine; heat to boiling over high heat.
• Stir in broth and heat to boiling.
• Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
• Remove skillet from heat and stir in tarragon.
• In a warmed serving bowl, toss pasta with asparagus mixture.

PENNE WITH ASPARAGUS CARBONARA

Steps:

• Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
• Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
• Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.

GORGONZOLA SHRIMP PASTA

Steps:

• Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

PENNE WITH GRILLED CHICKEN, GORGONZOLA, ASPARAGUS AND CARAMELIZE

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in skillet over medium heat.
• Add onions and sugar; cook and stir 3-5 minutes or until onion is tender.
• Remove from heat and set aside.
• Drain and rinse pasta and place in large skillet.
• Add chicken, broth, asparagus, cream and garlic.
• Cook and stir 5 minutes or until sauce has thickened slightly.
• Add onions, cheese and basil.
• Cook 2 minutes or until heated through, stirring occasionally.
• Serve and enjoy!

PENNE ALLA GORGONZOLA

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
• While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
• Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.

ASPARAGUS WITH GORGONZOLA

Steps:

• Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.
• Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
• Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.
• Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.

PENNE PASTA WITH ASPARAGUS SAUCE

Steps:

• Cut the asparagus into one inch pieces; reserving the tips.
• Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
• Reserve the water by using a slotted spoon to remove the asparagus to a colander.
• Put the drained asparagus in a food processor.
• Cook the tips for 3-5 minutes until just tender.
• Remove from water with slotted spoon, reserving the water.
• Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
• Cook the pasta in the asparagus water to your liking.
• Drain the pasta saving 2 cups of the water.
• Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
• Stir in tips and grated cheese.
• Stir until cheese is melted.
• Serve with a light dusting of chopped parsley.