This was so good I couldn't stop at one bowl. And it's EASY. I also like that you don't cook the prosciutto, cuz I'm a way bigger fan of it crudo. And that's a rhyme, folks.
Penne with Prosciutto, Gorgonzola Cream, & Toasted Walnuts
Serves 6.- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 2 bunches broccolini or broccoli, trimmed and cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pkg (12 oz) penne (I used veggie penne, that's why it's red)
- 3/4 cup half-and-half
- 1 cup crumbled Gorgonzola cheese (I used a whole 5oz container)
- 1/8 teaspoon ground nutmeg
- Pinch cayenne pepper
- 3-4 ounces prosciutto, cut into ribbons
- 1/3 cup toasted walnuts, coarsely chopped (If you feel lazy, you can use the microwave to toast... Nuke for 3 minutes, stirring once halfway)
- Handful of cherry tomatoes, halved (Optional. I'm adding this as an afterthought - would be good with the gogonzola!)
Directions
- In a large skillet, heat oil over medium-high heat; add garlic and cook 1 minute, until lightly browned. Add broccolini or broccoli and cook 5 to 7 minutes, stirring, until crisp-tender. Season with salt and pepper and keep warm.
- Cook pasta following package directions, about 10-12 minutes.
- Meanwhile, in a medium saucepan, heat half-and-half until barely simmering. Remove from heat and stir in Gorgonzola, nutmeg and cayenne. Stir until smooth.
- In a large serving bowl, toss cooked pasta with sauce. If you're like me and love pasta extra saucy, leave out about a cup of the noodles. A meal for a toddler, eh? Stir in prosciutto, walnuts and broccolini or broccoli and optional cherry tomatoes. Serve immediately.
