Even if it’s a busy day, in just a few minutes you can whip up a mouth-watering lunch. That’s because pasta with Gorgonzola cheese is always a guarantee.
Centrifuge the celery leaves with olive oil, pine kernels, fresh spinaches and orange juice in a benderat maximum speed. Add salt if necessary and leave it sand while cooking garganelli pasta in much salted boiling water. Drain it and season with pesto sauce in a wide container. Top with gogonzola akes and mix. Serve hot.