Pasta Gorgonzola with basil and pine nuts M
400 g pasta, e.g. tortiglioni
4 Tbsp. Extra Virgin olive oil
250 g Gorgonzola
1 pot of basil
50 g pine nuts
Salt and black pepper
1. Cook the pasta accordingly to the instructions on the package. Drain in a strainer or colander when done.
2. Pour Extra Virgin olive oil, salt and black pepper into the pasta, when cooked.
3. Tear the Gorgonzola in pieces into the pasta.
4. Add fresh basil and pine nuts.
Recommended products for this recipe
Learn more about...
Newest recipes from our blog
The book shelf: