Gorgonzola Pasta with Curly Kale

by Julie Gibbons on March 29, 2011

Gorgonzola Pasta with Curly Kale

I know – just because this meal contains kale doesn’t automagically make it healthy! But Pasta Gorgonzola is one of my very favourites. Don’t be fooled into thinking it’s vegetarian either – gorgonzola is not suitable for vegetarians. I’m running wild and free here – but I only do it once or twice a year. The cheese, the butter…. not for the faint hearted!

serves 3

225g dried fusilli pasta
1/2 cup Gorgonzola cheese
100ml organic creme fraiche
2 cloves garlic, crushed
15g organic butter
100g fresh organic curly kale
Salt & pepper to season

  1. Cook the pasta in salted boiling water according to the instructions, and add the kale to a steamer basket and sit on top a few minutes before the end of its cooking time.
  2. Meantime, melt the butter in a frying pan and add the crushed garlic, cooking gently for a couple of minutes before forking in the gorgonzola. Stir in some creme fraiche, season to taste.
  3. Combine all the ingredients before serving.

The teenager wouldn’t eat the kale but loved the Gorgonzola sauce!

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