Pasta Shells with Gorgonzola and Parmesan
Ingredients
| 1/2 cup unsalted butter | ||
| 1/4 lb Gorgonzola cheese | ||
| 1 cup half and half | ||
| 2 tbs cognac | ||
| 3 tbs tomato puree | ||
| 2/3 cup shelled pistachios, coarsely chopped | ||
| 1 lb small pasta shells | ||
| 2 cups grated Parmesan cheese | ||
| 1/2 cup fresh basil, chopped |
Directions:
- Melt butter in a skillet and add the Gorgonzola and stir until smooth.
- Add the half and half, cognac, tomato puree, nuts and stir to combine.
- Cook pasta shells according to package directions.
- Drain and add the sauce and 1 cup the Parmesan.
- Garnish with the chopped basil and serve with the remaining Parmesan on the side.
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