Pasta Shells with Gorgonzola and Parmesan

  • 30 mins
  • 9 ingredients

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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