cabbage & gorgonzola {pasta}
Prep
Cook
Total
Yield 2
Feel free to play around with the vegetable/cheese combination. I love using radicchio or kale and any type of creamy cheese - like taleggio or even brie or a goat cheese - will be delicious. Don't skimp on high quality, freshly ground black pepper, which makes a huge difference.
Ingredients
- 140 grams pasta
- 1 medium leek, sliced thinly
- 1/4 head of cabbage, cut into thin ribbons
- 80 grams gorgonzola, but in small cubes
- 1/3 cup grated parmigiano reggiano
- 1/2 tsp salt
- freshly ground black pepper
Instructions
- Heat the olive oil in a saute pan large enough to hold all the cooked pasta. Add the leeks and salt and cook over medium heat until wilted.
- Add the cabbage, with 1 cup water, and let cook until very tender.
- Bring a large pot of salted water to boil. Add Pasta and cook until al dente. Drain the pasta, retaining 1 cup pasta cooking water.
- Add the drained pasta to the cabbage, turning the heat to medium low. Stir well to mix, and add the parmigiano and half the water, stirring to combine.
- Add the gorgonzola, a bit at time, stirring it well. Add the rest of the water, stirring so that the cheese melts and the water evaporates. When the cheese is melted, it is ready. Taste and adjust for seasoning. Serve topped with more black pepper.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2017/01/cabbage-gorgonzola-pasta/