Garlic Olive Oil Gorgonzola Sauce with Linguine

Posted by in Recipes on Mar 15, 2013 . .

1/4 Cup Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil
1 Clove Garlic, minced
1/2 lb Gorgonzola cheese, rind removed, cut into pieces
3 Tbsp Pine Nuts
3/4 lb Linguine
3 Tbsp Chopped fresh Itallian Parsley

Put a large pot of salted water on a stove and bring to a boil.

Bring water in the bottom of a double boiler to a boil.

Meanwhile, in a small skillet over medium heat, warm 1 tsp of the Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil. Add the garlic and saute until translucent, 1 to 2 minutes. Remove from heat.

Put the garlic, Gorgonzola, and the remaining olive oil in the top part of the doubloe boiler and place over the lower pan of boiling water. Using a wooden sppon, stir until the mixture almost foams and starts to thicken slightly, about 3 minutes. Turn off the heat under the double boiler.

Add the noodles to the boiling water and cook until al dente, 9 to 11 minutes. Drain and transfer to a warmed serving bowl. Add the melted gorgonzola sauce and toss well. Sprinkle with the pine nuts and the parsley. Serve at once.

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