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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
Serves 6 - 8 as a side dish; 4 as an entree
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
- 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
- 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
- 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.