Mini Penne with Artichokes and Gorgonzola
(Mini Penne con Carciofi e Gorgonzola)
Yield: 50 servings
Region: Piemonte
Ingredients
5 lb frozen artichoke hearts, thawed
2 cup extra virgin olive oil
10 clove garlic
5 lb gorgonzola cheese
1 ½ qt half & half
to taste freshly ground black pepper
20 lb pre-cooked Barilla Mini Penne Pasta
8 oz fresh parsley, chopped
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 1-2 minutes.
Add artichoke to skillet and sauté 3-4 minutes.
Add gorgonzola cheese and half & half. Simmer for a few minutes until cheese melts. Season with freshly ground black pepper.
Add pre-cooked pasta to mixture and heat thorough.
Sprinkle with parsley and serve.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for five minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
