Garganelli with asparagus and gorgonzola

Name: Garganelli with asparagus and gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Egg Garganelli pasta 11.3 oz; Shallot 1; Asparagus 0.7 lb; Gorgonzola cheese 7.1 oz; Marjoram to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 15 min
Cook time: 30 min
Serving: 4

PRESENTATION

Garganelli with asparagus and gorgonzola is a classic asparagus pasta recipe that, you know, really captures the essence of springtime in Northern Italy. This dish is so so delightful, combining tender asparagus with creamy gorgonzola sauce, all tossed with the ridged shape of garganelli pasta. Really good stuff.

In Lombardy and Piedmont, asparagus season is eagerly anticipated. And look, these green spears appear in many Italian pasta recipes. The gorgonzola used here? It’s from those regions too—known for its rich, moist texture and slightly tangy kick. This adds a lot of personality to every bite. When these flavors meld together, you get something that feels both simple and a bit fancy without being fussy. Perfect for lunch.

People often compare garganelli to penne, but its unique shape—pretty much homemade—pairs perfectly with a thick, creamy sauce like this. The cheese melts down, coating the pasta, while the asparagus adds a bright and slightly crisp touch. Really, each forkful has a mix of textures that’s seriously good.

What stands out in these spring pasta dishes is the focus on seasonal ingredients. I mean, their natural flavors shine. No need for extras—just some good homemade pasta (or store-bought if that's easier), fresh asparagus, and a bold blue cheese. And you're set.

Here's the thing, this is the kind of dish people in Northern Italy put together effortlessly, yet it feels special. Thanks to those golden pasta tubes and the lush gorgonzola sauce. Whether you're into creamy pasta recipes or just looking for something new and easy to whip up, this dish has all the makings of a springtime fave—simple, really tasty, and straightforward, highlighting the best of seasonal veggies and cheese. So next time you are craving something fresh, give this a try and enjoy a little taste of Northern Italy at home. For sure, it’s a win.

INGREDIENTS: Egg Garganelli pasta 11.3 oz (320 g); Shallot 1; Asparagus 0.7 lb (300 g); Gorgonzola cheese 7.1 oz (200 g); Marjoram to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Garganelli with asparagus and gorgonzola

To prepare garganelli with asparagus and gorgonzola, dice the gorgonzola and keep it at room temperature 1. Clean and slice the shallot 2. Heat a tablespoon of oil in a pan 3.

Add the shallot 4 and let it soften 5. Slice the asparagus into rounds 6.

Add the asparagus to the pan 7 and let them cook over medium heat for about 10 minutes, or until they are softened, salting them halfway through cooking 8. Cook the garganelli in boiling salted water 9, undercooking them by a couple of minutes.

Add a ladle of pasta water to the asparagus 10, drain the garganelli into the pan 11, and finish cooking. Turn off the heat and add the gorgonzola 12.