Preparation:
Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
Bring several quarts of water to a boil in a medium saucepan. Snap the ends from the beans and cut them into 1/2-inch pieces. Add the beans and salt to taste to the boiling water. Cook until the beans are tender but not mushy, 2 to 3 minutes. Drain and set aside the beans.
Dice the Gorgonzola and butter and set them aside in a small bowl along with the minced basil.
Cook and drain the pasta. Return the pasta to the empty pot along with some of the cooking water still dripping from the noodles. Place the pot over low heat and stir in the reserved beans and the cheese mixture. Add salt (use sparingly if the cheese is salty) and pepper to taste along with a few gratings of fresh Parmesan. As soon as the Gorgonzola has melted, transfer portions to warm pasta bowls.
Garnish each bowl with one or two whole basil leaves. Serve immediately with more grated Parmesan passed separately.
Comments: This is an especially quick sauce that can be prepared in the time it takes to bring water to a boil and cook the pasta. If green beans are unavailable, asparagus cut into small pieces is a good substitute. Since the cheese in this dish is quite prominent, follow with a simple salad dressed with olive oil and vinegar. |
