Half sleeves with gorgonzola
Instructions
Cook in boiling water sleeves, fry gently for a few minutes in a pan with oil the onions, carrot and celery.
Add 1/2 of ladle of pasta cooking water, to cover for a few minutes, then add the milk and gorgonzola and dissolve.
Dull flame add basil, drain the pasta and sauté for a few minutes, then serve.
Ingredients and dosing for 4 persons
- 180 g of type dough half sleeves
- 3 tablespoons of olive oil extra virgin
- 1/2 cup of milk
- 200 g of gorgonzola cheese
- 3 spring onions
- 1 carrot
- 1 costa of celery
- 4 leaves of basil
- Salt