Gorgonzola & Asparagus Rigatoni

Posted 09/09/10 by ChefSnowball
Rating:	Not yet rated
Views:	39
Venues:	Cheese Pasta & Grains Produce & All Things Green
Categories:	Other Parmigiano - Reggiano Pasta Vegetables
Sub Categories:	Other Rigatoni
Keywords:	rigatoni, pasta, Gorgonzola cheese, Parmesan, asparagus
Servings:	4

Ingredients:

1 1/2 lbs. asparagus, trimmed, cut into 1 1/2" pieces
2 cups Gorgonzola
3/4 cup whipping cream
1 lb. rigatoni
2 teaspoon fresh lemon juice
1/4 cup Parmesan, grated

Preparation:

Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes. Rinse asparagus with cold water, drain and set aside.

Place Gorgonzola and whipping cream in medium saucepan. Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, stirring pasta occasionally. Drain well. Return pasta to pot. Add Gorgonzola sauce to pasta; toss to coat. Mix in asparagus. Drizzle with lemon juice. Season to taste with salt and pepper. Serve, passing Parmesan.

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