Shells with gorgonzola and pistachios

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

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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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 70+ countries across 6 continents. She is also the founder and editor of 'Go Eat Give' and author of 'Beato Goes To' series of children's books on travel.