Gorgonzola Pasta with Cranberries and Pistachios

If I’d written this post last night, I’m sure I’d have more than plenty to say about Gorgonzola Pasta. But now, I’m in the middle of binge-watching The Great British Baking Show and all I can think about is Magnolia Bakery’s Chocolate Wafer Icebox Cake, which makes absolutely no sense since that is a decidedly un-British dessert. Nor is it baked. So… [shrugs shoulders].

And Gorgonzola Pasta with Cranberries and Pistachios is probably not British and it’s definitely not baked, but it is decidedly delicious. I ate a little bit of it every day this week until I was scraping the sides of my Tupperware, trying to get each last little lick of gorgonzola. No gorgonzola bit left behind!

Gorgonzola is similar to blue cheese, but a bit milder. This recipe doesn’t use much and, paired with cranberries and pistachios, the flavor isn’t overwhelming in the least. The sauce is almost buttery so the dish is shiiiiny and pretttttty and that makes me just wanna EAT IT ALL, NOW! It truly melts in your mouth.

The dish as a whole is at once creamy, chewy, and crunchy, and hits on both savory and sweet. It really is perfection. Spot. On. (Humble brag.)

5 from 1 vote

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Gorgonzola Pasta with Cranberries & Pistachios

Uh, heyyyy. Did you say creamy HEALTHY pasta? Why yes, yes I did. Lightly adapted from Romina Barritta de Defranchi and Food & Nutrition Magazine.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Author Danielle Cushing

Ingredients

• 1/2 pound whole-grain pasta I used spaghetti
• 1/4 cup shelled pistachios
• 1 tablespoon butter
• 4 ounces Gorgonzola cheese
• 1/4 cup heavy whipping cream
• 1/2 cup dried cranberries
• freshly ground salt and black pepper
• chopped parsley to garnish

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions.
2. Meanwhile, toast the pistachios in a small saucepan over low heat until fragrant and lightly browned. Remove from the pan and set aside.
3. In the same small saucepan, melt the butter over medium heat, careful not to burn. Add the Gorgonzola and melt. Stir in the cream and cranberries. Season to taste with salt and pepper. Let the salt bubble and cook for 2-3 minutes while stirring.
4. Drain the pasta and place in a large serving dish. Add the sauce and mix until evenly distributed. Serve with reserved pistachios and chopped parsley.