Sauteed vegetables with pesto rosso, gorgonzola and parmesan
A very easy, healthy, and delicious recipe. Vegetables are sautéed and served with a sauce made from red pesto mixed with cream and gorgonzola. The flavor is slightly sweet, balanced by the bitterness of the gorgonzola. And for the final touch, grated parmesan to enhance the Italian taste!
Ingredients
- 8 small new potatoes (the smallest possible)
- 5-6 mushrooms
- 150g of broccoli
- 150g of cauliflower
- 1 clove of garlic
- 3 sun-dried tomatoes in oil
- 6-7 basil leaves
- 5 cashew nuts (or hazelnuts)
- 3 tablespoons of olive oil
- 2 tablespoons of water
- 10cl of heavy cream
- 20g of gorgonzola
- 20g of grated parmesan
- Chopped parsley
- Salt and pepper
Instructions
- Cook the potatoes: Boil the potatoes with their skin on until they are still slightly firm. If cooked the day before, even better.
- Prepare the pesto: In a blender, combine the sun-dried tomatoes, cashew nuts (or hazelnuts), basil leaves, garlic clove, 10g of grated parmesan (around 2 tablespoons), and 2 tablespoons of water. Blend thoroughly. Gradually add the olive oil until the pesto reaches a mayonnaise-like consistency. Set aside.
- Sauté the vegetables: Heat a little oil in a hot pan and sauté the broccoli and cauliflower florets. When slightly golden, add half a glass of water, cover, and let steam for 4-5 minutes. Uncover, let the remaining water evaporate, add the potatoes and halved mushrooms, and sauté everything over high heat for 2 more minutes.
- Prepare the sauce: Add the cream and diced gorgonzola to the pan. Stir until the cheese melts. Mix in the red pesto, combine well, and serve immediately.
- Serve: Sprinkle with grated parmesan and chopped parsley before enjoying.