For 4 Servings:
18oz ALB-GOLD Pasta Fusilli
1 onion
1-2 cloves of garlic
2 tbsp butter
1/2 cup cream
1/2 cup vegetable stock
1/2 milk
1/2 cup gogonzola
1/2 bunch basil
1/2 bunch parsley
1/2 cup hazelnuts or almonds
Directions
Boil the
ALB-GOLD Fusilli al dente in saltwater.
For the sauce peel and cut the onions and garlic into precise strips.
Sautee in butter in a skillet until transparent.
Add vegetable stock and milk. Simmer this for a few minutes.
Add the gogonzola, let it simmer until the gorgonzola is melted.
Season it with salt and pepper and add the basil and parsley.
Serve the ALB-GOLD Fusilli with the sauce and the chopped almonds.
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