You might think pasta, pistachios and the strong flavor of gorgonzola make for an odd combination, but it works! It is so easy to make and only takes a few minutes. The dish is quite rich so I recommend serving it as a side to a meat entree.
I served it at our Italian conversation club, Ciancia meeting and everyone asked me for the recipe!
Tip: Do not make ahead of time
Shells with Gorgonzola and Pistachios (Serves 4)
1/3 cup pistachios, skinned and chopped 3.5 oz diced Gorgonzola cheese 2 tablespoons heavy cream 11 oz shell pasta 1/2 cup grated Parmesan cheese salt to taste Cook the shells in salt until al dente. Drain and transfer to a serving dish. Melt the Gorgonzola and cream in a pan on low heat, stirring until smooth. Remove from heat and keep aside. Mix together the shells with all the ingredients. Serve immediately.
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