Green Beans Gorganzola

My First Recipe out on my own, was Green Beans Gorganzola!

I have to say, although it was great for the first round. It didn't ticIkle my fancy. The recipe called for cooking the green beans in unsalted water, and I drained early to preserve crispness and nutritional value, and yet it almost took away from the dish.

There wasn't much deviation from the recipe, other than a last minute decision to cook the green beans first and therefore cooking them in water that had a dash of olive oil. The tastes just contrasted each other a bit too much for me! Added small slice of butter to the saute which helped it all meld together when I added the cheese! I also added more gorganzola to the mix, which was excellent and highly recommended!

It was somewhat of a Gorganzola Mac and Cheese - which was excellent save the green beans!

Next time around, I prefer to cook the beans longer and in well salted water; I will also chop the green beans into 3rds or 4ths, as the size ratio to penne was a bit too awkward when eating.

Since I loved the Gorgonzola and the Penne together, I have plans to try "Penne with Gorgonzola and Pistachio", before coming back to this one!



Here is the recipe from "Better Recipes", Submitted by Kathy Nachtrab :

Ingredients:

• 1/2 lb penne pasta, very thin with ridges
• 1 1/2 lbs fresh green beans, stemmed but not cut
• 1/3 cup walnuts, coarsely chopped
• 1 large clove garlic, chopped
• 1/4 cup olive oil
• 1/4 tsp kosher salt
• Freshly ground black pepper to taste
• 1/3 cup gorgonzola cheese, crumbled

Directions:

Cook pasta according to package directions, drain and keep warm. Drop beans into boiling unsalted water, and cook al dente, about 7 minutes. Drain cooked beans, reserving 1/2 cup cooking broth. While pasta and beans are cooking, saute walnuts and garlic in olive oil with salt and black pepper. Watch carefully to avoid burning. Combine pasta, beans, saute, and gorgonzola. Toss gently adding a little reserved cooking broth, as needed. Taste to adjust seasoning.

Number of Servings: 4-6

Notes from the Cook: This dish also makes a delicious vegetarian main dish.