Categories: Pasta

Ingredients

• 1 1/2 lb asparagus, trimmed, diced
• 2 cups crumbled Gorgonzola cheese (about 8 oz)
• 3/4 cup whipping cream
• 12 oz penne or rigatoni
• 2 tsp fresh lemon juice
• Parmesan cheese

Directions

1. Cook asparagus until crisp tender.

2. Rinse under cold water; drain and set aside.

3. Place Gorgonzola and whipping cream in medium saucepan.

4. Cook over medium-low heat until cheese melts and mixture is smooth, about 4 minutes.

5. Meanwhile, cook pasta. Drain and return to pot.

6. Add Gorgonzola sauce to pasta and toss to coat.

7. Mix in asparagus.

8. Drizzle lemon juice over and season with salt and pepper.

9. Serve with Parmesan.

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