Beetroot-Gorgonzola Pasta: delicious lunch or dinner !

I’m not much but I’m all I have.

Philip K Dick, Martian Time-Slip
Fusilli in Gorgonzola-Beetroot sauce

Ingredients (for 2 servings):
-250g pasta (Fusilli)
– 180g Gorgonzola
– 100ml 33% cream
– 2-3 small young beetroots

1 Boil pasta Al Dente in salted water
2 Mix in the skillet chopped gorgonzola, 33% cream and chopped beetroot: cook until smooth (3-4 min) at medium heat
3 Transfer the cooked pasta to the sauce in the skillet: mix well and serve ! Sprinkle with black pepper for taste !

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