Whole wheat pennette with artichokes and gorgonzola cream

La Mozzarella in Carrozza - Whole wheat pennette with artichokes and gorgonzola cream   La Mozzarella in Carrozza - Whole wheat pennette with artichokes and gorgonzola cream
La Mozzarella in Carrozza - Whole wheat pennette with artichokes and gorgonzola cream
La Mozzarella in Carrozza - Whole wheat pennette with artichokes and gorgonzola cream
La Mozzarella in Carrozza - Whole wheat pennette with artichokes and gorgonzola cream

Yields: 2 | Cooking Time: 20Min | Difficulty Level: Easy


I love vegetables in pasta's recipes, usually I take inspiration from what lays in my fridge or from what I find at the supermarket. This morning I bought some artichokes and I've immediately thought to cook them with pasta. What makes special this recipe is the Gorgonzola cream, perfect to give the right consistency!


A - Remove the steams and peel off the outer leaves of each artichoke. Drop them into a bowl filled with water and lemon juice so that they won't become dark.

B - Divide the artichokes into two halves and remove the inedible choke. Cut each half into very thin slices and sauté them in a fry pan with the garlic clove and some extra virgin olive oil. Cover it and cook until the artichokes are tender.

C - Meanwhile prepare the Gorgonzola cream: in a small sauce pan heat milk and when it's about to boil drop in the cheese. Stir until melted, then turn off the heat and pour into a bowl. It will thicken once cool.

D - Bring the water to a boil and add the pasta. Cook it "al dente", drain and pour into the pan with the artichokes. Keep cooking on with some pasta cooking water then turn off the heat. Add the Gorgonzola cream, the parsley and some grated black pepper. Stir to combine and serve with other cheese cream and Chopped parsley.

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Ingredients
    ~ 120g whole wheat Pasta
    ~ 2 Artichokes
    ~ White Wine
    ~ 1 Garlic clove
    ~ Extra Virgin Olive oil
    ~ Salt, Black Pepper
    ~ 2 teaspoons Chopped parsley
    ~ 60ml Milk
    ~ 45g Gorgonzola
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