Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Cuisine Italian.
This sauce can be used in so many ways like over a juicy chargrilled steak or baked into a potato gratin but it's especially good tossed with pasta for a simple and comforting weeknight meal!
The very mention of Gorgonzola sets the taste buds tingling, and this smooth, sublime sauce doesn't disappoint. Cover and refrigerate until cold, about 2 hours. Preheat oven to 230°C/450°F. If you prefer, buy half the quantity of broccoli; then peel the thick stems and cut them into eighth-inch rounds so they'll cook in the same time as the tops. Wash broccoli, remove the stalk, and divide into small florets.
Cut Gorgonzola into cubes and roughly chop almonds.
Roll out the pizza dough and place on a baking sheet lined with parchment paper, if needed. We made the pasta with broccoli florets, but the stems are at least as good. In una pirofila mettete uno strato di besciamella, uno di pasta fresca all'uovo, uno di broccoli con gorgonzola, noci tritate e formaggio grattugiato. Prep Time 5 minutes. Season salad to taste with salt and pepper. Perfectly cooked al dente penne pasta tossed with a super quick and Creamy Gorgonzola Sauce. Course Main Course.