Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Penne con Gorgonzola e Pesto alla Genovese servite su Cestino di Parmigiano

Penne with Gorgonzola and Genovese Pesto served in a Parmesan Basket

Name: Penne with Gorgonzola and Genovese Pesto served in a Parmesan Basket
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 14 oz penne pasta (400 grams); 7 oz mild Gorgonzola cheese (200 grams)

Fabio Del Buono @FabioMasterChef

Paola

Penne with Gorgonzola and Genovese Pesto served in a Parmesan Basket

Fabio Del Buono @FabioMasterChef

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Ingredients

15 minutes

Serves 4 servings

14 ozpenne pasta (400 grams)
7 ozmild Gorgonzola cheese (200 grams)
1 small jar Genovese pesto
2 cups grated Parmesan cheese (about 200 grams)
Salt, to taste

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Steps

15 minutes

1

Bring a pot of salted water to a boil for the penne.
2

Heat a small pan and spread the grated Parmesan evenly over the surface. Let it melt.
3

Take a cup and turn it upside down. Place the melted Parmesan from the pan over the cup and let it cool so it takes the shape of the inverted cup.
4

Once you have made the Parmesan baskets, set them aside for a moment.
5

In a skillet, add a little pasta cooking water and the Gorgonzola. Let the cheese melt.
6

Add the pesto to the skillet with the Gorgonzola and mix well until combined.
7

Drain the penne when al dente and toss them with the sauce.
8

Place a Parmesan basket on a serving plate, fill it with the penne, and serve.