GORGONZOLA SPAGHETTI

GORGONZOLA SPAGHETTI image

Yield 4-6 people

Number Of Ingredients 7

6 ounces Gorgonzola Dolce cheese - at room temperature (you can use any Gorgonzola I just like to cook with this one)
1lb. Rustichella d'Abruzzo Spaghetti *any Spaghetti can be substituted for this name brand
2 cloves Garlic - finely chopped
1 cup Pine Nuts
1/3 cup chopped flat-leaf parsley
½ teaspoon freshly ground pepper
½ cup of Sun-Dried Tomatoes packed in extra Virgin Oil, drained

Steps:

Follow instructions on Spaghetti package for best results Slice sun-dried tomatoes into thin strips, combine 3 tablespoons of marinating olive oil from the jar and garlic in a large nonstick skillet over low heat. Cover skillet and sweat (slow cook) mixture 10 minutes, stirring once or twice, until garlic is tender without browning. Remove tomatoes and garlic with slotted spoon to a large pasta bowl and cover. Drain spaghetti, reserving about ½ cup of the cooking water. Add pine nuts to skillet with remaining oil and cook, stirring constantly on medium heat, until nuts are lightly toasted about 2 minutes - DO NOT BURN Add spaghetti to skillet and toss with pine nuts mixture over medium heat until pasta is hot and evenly coated with pine nuts; transfer to pasta bowl. Add Gorgonzola, parsley, black pepper and reserved cooking water; toss again until cheese starts to melt. Entrée is ready to serve