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Creamy pesto pastina with gorgonzola cheese in a shallow speckled bowl with a spoon.

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!
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Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. In a medium saucepan add the broth and water and salt, and bring it to a simmer over medium heat.
  2. Lower the heat and add pastina pasta stirring occasionally, and cook until the pasta is al dente and liquids are almost absorbed.
  3. 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!

Notes

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.

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