Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Green beans

  2. Salt - to taste

  3. 1/4 lb 113g / 4oz Gorgonzola cheese

  4. 1 tablespoon 15ml Unsalted butter

  5. 3 tablespoons 45ml Minced fresh basil leaves - plus

  6. Several whole basil leaves - for garnish

  7. 1 lb 454g / 16oz Pasta - such as penne or other short,

  8. Tubular shape

  9. Freshly-ground black pepper - to taste

  10. Freshly-grated parmesan cheese - to taste

Instructions Jump to Ingredients ↑

  1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.

  2. Bring several quarts of water to a boil in a medium saucepan. Snap the ends from the beans and cut them into 1/2-inch pieces. Add the beans and salt to taste to the boiling water. Cook until the beans are tender but not mushy, 2 to 3 minutes. Drain and set aside the beans.

  3. Dice the Gorgonzola and butter and set them aside in a small bowl along with the minced basil.

  4. Cook and drain the pasta. Return the pasta to the empty pot along with some of the cooking water still dripping from the noodles. Place the pot over low heat and stir in the reserved beans and the cheese mixture. Add salt (use sparingly if the cheese is salty) and pepper to taste along with a few gratings of fresh Parmesan. As soon as the Gorgonzola has melted, transfer portions to warm pasta bowls.

  5. Garnish each bowl with one or two whole basil leaves. Serve immediately with more grated Parmesan passed separately.


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