Tuesday, June 3, 2008

Gorgonzola Penne with Asparagus

For dinner tonight, I wanted to use up some gorgonzola cheese. I wanted to also use some up some pasta, as well as the onions in my pantry. I thought asparagus would pair well, and a some cannelini beans for protein. Everything married perfectly and this dinner was a big hit with JJ!

Gorgonzola Penne with Asparagus and Cannelini Beans

1/2 lb. whole wheat penne
1 lb. asparagus, trimmed and cut into 2" pieces
1 tbsp. EVOO
1 onion, sliced
1 tsp. salt
1/2 tsp. pepper
1 can cannelini beans, drained
1/2 c. white wine
1/2 tsp. fresh thyme leaves
Pinch of crushed red pepper flakes
2 oz. gorgonzola

Bring a large pot of salted water to a boil. Drop in pasta, cook 7 minutes, drop in asparagus for the last 2-3 minutes. Drain, turn off heat, return to pot.
In another skillet over medium, add EVOO, onions, salt and pepper. Cook for 5 minutes, until onions are soft, add beans, turn to high and add white wine. Reduce wine, turn heat off. Add half the gorgonzola and thyme, lightly mix.
Pour wine mixture into pot with drained pasta and asparagus, stir gently to combine, plate.
Sprinkle the remaining gorgonzola on top.

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