Name: Conchigliette con salsa di gorgonzola, pistacchi e cognac (Small shells with gorgonzola, pistachios and brandy)
Yield: Serves 4
Cuisine: Italy
Ingredients: 200 g/7 oz Gorgonzola cheese, cut into small cubes; 2 tbsp brandy; 50 g/1¾ oz/4 tbsp unsalted butter, cut into small pieces; salt and freshly ground black pepper; 150 ml/5 fl oz/⅔ cup double (heavy) cream; 75 g/2¾ oz/generous ½ cup shelled pistachio nuts; 350 g/12 oz small pasta shells

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This sauce is made up of some unlikely ingredients, but the result is one of the best sauces ever. The pistachios needed here are the fresh nuts in their green skin.

Ingredients

75 g/2¾ oz/generous ½ cup shelled pistachio nuts
350

Method

Put the pistachio nuts in a small bowl and cover with boiling water. Let stand for 2–3 minutes, and then drain and dry them with kitchen paper. Remove as much as you can of the skin and then pound the nuts with a mortar and pestle or blitz them in a food processor.

Cook the pasta in boiling salted water.

In a small, heavy-bottomed saucepan, melt the butter with the cheese, stirr