Rigatoni pasta with asparagus and gorgonzola cheese is a first course that tastes like spring.
La dispensa di Ilenia offers a recipe that mixes the sweetness of asparagus with the spicy blue Gorgonzola cheese from Northern Italy.
The asparagus, of which, for the many variations, both Italian and foreign locations hold the PGI, is famous for its many properties; thanks to its diuretic effect it is an adjuvant against gout, kidney stones, rheumatism and dropsy and has an active role in the reduction of eczema cases.
The rigatoni pasta with asparagus and gorgonzola cheese is a first course easy to realize, tasty and healthy:
– 240 gr. of rigatoni
– 300 gr. of asparagus
– 2 tablespoons of extra virgin olive oil
– Salt
For the sauce:
– 150 gr. PDO sweet gorgonzola
– 60 ml. low-fat milk
– 1 tablespoon grated Parmigiano cheese
Black pepper
Clean and wash the asparagus by removing the hard parts and cut them into small pieces.
Heat the extra virgin olive oil in a pan and add the asparagus with a little water, cover everything and cook.
Meanwhile, put the milk with the gorgonzola cut into pieces in a saucepan, stir constantly over low heat and melt the cheese. At this point, turn off the heat and add the grated Parmigiano cheese.
Cook the pasta in abundant salted boiling water. Drain it “al dente” and add it to the asparagus cooked in the pan, adding the gorgonzola sauce and a pinch of freshly ground pepper.
Serve the pasta with asparagus and hot Gorgonzola cheese, garnishing the dish with the asparagus tips set aside previously.
Have a good spring and enjoy your meal!
