Creamy Pesto Pastina with Gorgonzola Cheese
Picture the most luxurious mac and cheese you’ve ever had, then imagine it took a dreamy vacation to the Italian countryside. This Creamy Pesto Pastina with Gorgonzola Cheese combines tiny star-shaped pasta with bold Italian cheeses and fragrant pesto to create a dish that’s both deeply comforting and elegantly refined!
Why We Love This Pesto Pastina with Gorgonzola Cheese
This creamy pesto pasta recipe strikes the perfect balance between comfort and sophistication—it’s creamy and indulgent, with the sharp tang of gorgonzola beautifully complementing the herby brightness of pesto! Whenever I’m craving something cozy but elevated, this pastina is my absolute go-to.
While many creamy pasta dishes can feel overwhelmingly heavy, this one stays surprisingly light thanks to the fresh pop of lemon zest and the aromatic pesto running through each bite. Creamy pesto pastina with gorgonzola cheese comes together in just about 20 minutes, making it perfect for those evenings when you want something that tastes like it took hours but actually requires minimal effort!
Ingredients You Need
- Star Pasta: Also known as pastina, you will need small star pasta or other small pastina pasta like acini di pepe or orzo!
- Chicken Broth & Water: I use a combination of chicken broth and water to cook the pasta, to add extra flavor without too much salt.
- Salt: Add more salt to taste!
- Butter: A bit of butter helps creamy a silky smooth texture.
- Gorgonzola Cheese: You can use gorgonzoloa cheese or your favorite blue cheese here. This adds a bold flavor and extra layer of creamy texture!
- Heavy Cream: To round out the flavors.
- Pesto: Use your favorite jarred pesto sauce for ease! This adds an herby flavor that balances out the gorgonzola cheese.
- Parmesan Cheese: Freshly grated parmesan cheese is best, if you have it!
- Lemon Zest: To brighten up the flavor a bit before serving.
How to Make This Creamy Pesto Pastina Recipe
- Bring Liquid to Simmer: In a medium saucepan add the broth and water and salt, and bring it to a simmer over medium heat.
- Add Pastina: Lower the heat and add pastina pasta stirring occasionally, and cook until the pasta is al dente and liquids are almost absorbed.
- Stir in Remaining Ingredients: Add butter and keep stirring. Take pastina off the heat and add with gorgonzola cheese, heavy cream, pesto and parmesan cheese for a creamy texture. Grate some lemon zest and serve immediately!
Tips for Success
- For every cup of pasta, you will need about 3 cups of liquid. It might seem like a lot, but the pasta expands and soaks up lots of the liquid to make it the perfect creamy texture!
- The pastina pasta has a tendency to clump and stick to the bottom of the pot. To prevent this, make sure to stir frequently while cooking!
- Remove from heat before adding the cheeses to prevent the sauce from breaking.
Serving Suggestions
Serve this creamy pastina immediately while hot, garnished with fresh lemon zest and extra grated parmesan if desired. A side of simple roasted vegetables or a light arugula salad makes an excellent accompaniment to balance the richness. For a complete meal, consider serving with grilled chicken, sautéed mushrooms and some garlic bread!
Frequently Asked Questions
While you can use other small pasta shapes, pastina’s tiny size is ideal for creating the characteristic creamy texture of this dish. Some good options are acini di pepe, orzo, stars, or ditalini!
Store any leftover creamy pesto pastina in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore the creamy texture.
Yes, just substitute the chicken broth with vegetable broth for a vegetarian version!
More Recipes to Try
- Pasta with Garlic Butter
- Gnocchi Au Poivre
- Mushroom Soup with Acini di Pepe
- Acini di Pepe Tabouleh Salad
Creamy Pesto Pastina with Gorgonzola Cheese
Ingredients
- 1 cup star pasta or other small pastina
- 2 cups chicken broth
- 1 cup water
- 1 tsp salt
- 2 tbsp butter
- 2 oz gorgonzola cheese or blue cheese
- 1/2 cup heavy cream
- 2 tbsp pesto jarred, store bought
- 1/2 cup parmesan cheese
- lemon zest to serve
Instructions
- In a medium saucepan add the broth and water and salt, and bring it to a simmer over medium heat.
- Lower the heat and add pastina pasta stirring occasionally, and cook until the pasta is al dente and liquids are almost absorbed.
- Add butter and keep stirring. Take pastina off the heat and add with gorgonzola cheese, heavy cream, pesto and parmesan cheese for a creamy texture. Grate some lemon zest and serve immediately!