Fall
Gorgonzola Gemelli with Balsamic Roasted Grapes
- Serves 6 - 8 as a side dish; 4 as an entree
Author Notes
This is an old favorite from the excess of the nineties that I have lightened and brightened by cutting the butter and cheese, and by adding grapes roasted in a balsamic vinaigrette as a counterpoint to what is still a rich dish - like a grown up mac & cheese. The roasted grapes are adapted from a Southern Living bruschetta recipe. —chezjewels
What You'll Need
Ingredients
- For the grapes
-
2 cups
red seedless grapes, halved
-
1
small shallot, minced
-
2 tablespoons
balsamic vinegar
-
1/4 teaspoon
kosher salt
-
2 teaspoons
olive oil
- For the pasta
-
4 tablespoons
butter
-
1/4 pound
Gorgonzola
-
2/3 cup
Greek yogurt
-
2 tablespoons
Calvados
-
3 tablespoons
tomato paste
-
2/3 cup
toasted pignoli, or chopped pistachios
-
1 pound
gemelli pasta
-
snipped fresh chives, to garnish
Directions
- For the grapes
- Preheat the oven to 425 for the grapes and start the water on to boil for the pasta. Toss the grapes with the ingredients above, and spread on a rimmed baking sheet. Roast the grapes for about 15 - 20 minutes until soft and the juice is syrupy. The juice can burn quickly so it's good to keep an eye on it.
- While the grapes roast, prepare the pasta.
- For the pasta
- Cook pasta in boiling water until just tender, but still with a firm bite.
- While the pasta cooks, melt butter in a large skillet or sauté pan over low heat. Add Gorgonzola, stirring until smooth. Add half-and-half, Calvados, tomato paste, and most of the chopped pistachios, reserving some for garnish.
- As soon as the pasta is barely al dente, drain it and stir the drained pasta into the Gorgonzola sauce.
- Serve garnished with the remaining chopped nuts, snipped chives, and the roasted grapes on the side.
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