Blue Cheese Fusilli with Zucchini and Red Peppers
Yvon Chouinard, architect of Patagonia, created this mild, decidedly kid-friendly dejected cheese booze for pasta. The booze works with aloof about any melancholia vegetable—tomatoes, mushrooms, onions—or browned sausages or bacon. Fusilli is the ideal pasta for this recipe, because its coils bolt and authority the sauce. This accurate fusilli appearance Kernza®, a wheatlike atom with a nutty, buttery acidity and aberrant ecology benefits: a massive basis arrangement that regenerates alluvium and draws bottomward carbon.
- 6 oz. fusilli, such as Patagonia Accoutrement Amoebic Kernza® Fusilli
- 2 tbsp. extra-virgin olive oil
- 2 average blooming and/or chicken zucchini, agilely sliced
- 4 mini red alarm peppers or 1 ample alarm pepper, seeded and sliced
- 2-3 oz. mild, buttery dejected cheese, such as Gorgonzola dolce or Danish Blue
- About ⅔ cup milk
- 2 tsp. cornstarch
- Black pepper
Putting It All Together
- Bring a average pot of well-salted baptize to a boil. Add fusilli and baker until aloof tender, 10-12 minutes.
- Meanwhile, calefaction olive oil in a ample frying pan over average heat. Add zucchini and peppers. Cook, covered, active every now and then, until the vegetables are almost tender, 6-8 minutes.
- Break up the cheese and put it in a baby pot with ⅔ cup milk. Calefaction over medium-low until the cheese melts. Meanwhile, in a baby cup, deliquesce cornstarch in 2 tsp. algid milk.
- When the cheese and milk comes to a boil, add the cornstarch slurry and activity until the booze thickens, 10-20 seconds. Abolish from calefaction and bullwork in affluence of atramentous pepper.
- Drain pasta, reserving about ½ cup affable water. Add pasta to the pan of vegetables and activity in dejected cheese sauce. If it seems thick, activity in a little affable water.