LENTIL PASTA WITH HERB CHEESE SAUCE

Once I could drive at age 18 in Germany, I started exploring Europe with my friends. The cheapest way to get around was camping. In the summertime, Italy and France were our favorite destinations since we wanted to soak up the sun. I still remember bringing boxes of preserved foods that would last without refrigeration. One of those boxes was Miracoli Cravattini. It contained bow tie pasta and a dry mixture for an herb cheese sauce that tasted absolutely delicious.
Years later, while on an RV trip to the US national parks, that I had wished for my 50th birthday (this is luxury camping compared to my earlier experiences with a two-person tent and a propane gas burner), I remembered this dish and immediately started wondering if I could recreate it. Back home, I went to work trying to make a similar sauce from scratch using only whole ingredients. I mixed parmesan, gorgonzola, white wine, garlic, and Italian herbs and combined it with our favorite grain free lentil pasta.
The first attempt was a hit with the whole family! I like to ferment the heavy whipping cream to make it easier to digest. If you do not like cooking with alcohol, you can substitute it with vegetable broth. This is one of the quick meals that I would serve during the week when I could not come up with anything else. I have everything readily available in my fridge and simply add a fresh mixed salad, and the best part is that I know that nobody is going to complain about dinner.

SERVES 4
INGREDIENTS
16 oz of your favorite pasta (our favorites are green or red lentil pasta)

For the sauce:
2 tbsp butter
2 garlic cloves, minced
5 tbsp freshly grated parmesan cheese
1/4 cup dry white wine or vegetable broth
1/2 cup crumbled gorgonzola cheese
1 1/2 cups fermented heavy whipping cream
1tbsp fresh squeezed lemon
1/2 tsp Italian herbs
1/2 tsp sea salt
freshly grated black pepper
for garnish: 1 tbsp parsley, minced and freshly grated parmesan cheese

INSTRUCTIONS
Bring 8 cups of filtered water to a boil in a large cook pot. Add the pasta and cook according to the instructions, typically about 8 minutes. Drain and set aside. I always add a little olive oil or butter and stir once or twice to keep the pasta from sticking together.

Melt the butter in a medium size saucepan. Add the garlic and fry at low heat until it turns golden and fragrant. Add the white wine and let simmer for 5 minutes. Add the gorgonzola cheese, parmesan, and half of the whipping cream. Turn the heat to low and let the cheese melt completely while stirring occasionally. Turn off the heat and add the remaining heavy whipping cream and the lemon juice. Stir to combine. Season with Italian herbs, sea salt, and pepper.

Add the pasta to bowls, cover with cheese sauce and garnish with minced parsley and freshly grated parmesan cheese.

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