Photography by Scott Payne | Food Styling by Venessa Dubiel
Whole-Grain Linguini with Cranberries and Gorgonzola
The sweet notes of dried cranberries mesh perfectly with the saltiness of Gorgonzola cheese and the crunchiness of pistachios in this whole-grain pasta dish.
½ pound whole-grain linguini pasta (or other long pasta)
2 tablespoons, plus ¼ teaspoon salt
¼ cup shelled pistachios
1 tablespoon butter
4 ounces Gorgonzola cheese, crumbled
¼ cup heavy cream
½ cup sweetened dried cranberries
Freshly ground black pepper
Optional garnishes: chopped basil or parsley
Directions
Bring a large pot of water to boil over high heat. Once boiling, add 2 tablespoons of salt and linguini to the water. Stir and cook the pasta until al dente (about 8 to 10 minutes).
While pasta cooks, toast the pistachios in a small saucepan over low heat until fragrant and lightly browned. Remove from the pan and set aside.
In the same pan, melt the butter; add the Gorgonzola cheese and stir. Once cheese is melted, add cream and cranberries. Season with ¼ teaspoon salt and a few pinches of pepper. Let the sauce cook for 2 to 3 minutes.
Drain the pasta and place in a large serving dish. Add the sauce and toss to mix. Serve with the reserved pistachios and, if using, chopped basil or parsley. Serves 3.
Romina Barritta, DTR, is a dietitian based in Buenos Aires, Argentina. She runs GlobalDietitians.com, a networking site for food and nutrition professionals from around the world. She is Board member of the International Affiliate of the Academy of Nutrition and Dietetics (IAAND). Follow her on Facebook, LinkedIn and Twitter.
