What's cooking today is my camera, along with this dandy little pasta dish... This time I decided to do a photo step-by-step. D. wanted to know if i was doing a photo shoot for Epicurious. Isn't he funny?!?! (Don't I wish.) Of course, if he would tune into the blog a bit more often, he would know all about What's Cooking Wednesday. But, really, he doesn't care as long as SOMETHING is cooking! A special "thanks" to my compliant camera that had to deal with my tempermental lighting and hot olive oil.
TOASTED PENNE WITH GORGONZOLA...
Cook & drain 8 oz. penne pasta (i use whole wheat penne)
saute approx. 1 cup prosciutto & 3 cloves chopped garlic in extra virgin olive oil for 7-8 minutes
add 1/3 cup pine nuts & the cooked/drained penne pastaadd 1/2 can chicken broth (7 oz.)...stir to coat & cook until broth almost evaporatesrepeat the process with the remaining 7 oz. chicken broth...then add lemon juice from one large lemonseason to taste with fresh ground pepper & sea saltadd 1 cup crumbled gorgonzola cheeseand finish with 1/2 cup chopped fresh parsley
stir well...serve immediately...do not expect leftovers!