Mama Fresina's Gorgonzola and Artichoke Linguini

Prep Time: 30 Minutes

Yields: 4–6 Servings


Gorgonzola is a blue-veined cheese made from cow's milk with a strong flavor produced in Northern Italy. It melts quickly and works well in sauces for vegetables or pasta.


⅓ cup Gorgonzola cheese, chopped

1 (14-ounce) can artichoke hearts, coarsely chopped

12 ounces linguini pasta

3 tbsps extra-virgin olive oil

12 cloves thinly sliced garlic

½ cup thinly sliced fennel bulb

pinch red pepper flakes

3 tbsps minced basil

salt and black pepper to taste

granulated garlic to taste

½ cup grated Parmesan cheese

3 tbsps chopped parsley


Cook pasta according to package directions. Drain well, set aside and keep warm. In a large saute pan, heat olive oil over medium-high heat. Add sliced garlic and saute 1–2 minutes or until edges begin to brown. Add fennel and cook an additional 3–5 minutes or until fennel is wilted, stirring occasionally. Add artichokes and red pepper flakes then cook 2¬–3 minutes, blending well. Add Gorgonzola cheese and basil. Stir to melt cheese thoroughly. Season to taste using salt, black pepper and granulated garlic. Add cooked linguini and stir to coat well. To serve, place an equal portion of linguini pasta in each serving bowl. Garnish with an equal portion of Parmesan cheese and chopped parsley.