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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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LINGUINE WITH TOMATOES AND GORGONZOLA

From: Father James Armstrong, Slippery Rock
Primary category: Entrees

From the cookbook: C is for Cheese   


Ingredients:
1 pound linguine
2 pints grape tomatoes
1/2 cup extra virgin olive oil
1 cup gorgonzola cheese, crumbled
Directions:
Cook the linguine in boiling, salted water to al dente stage. While the linguine is cooking, cut
the grape tomatoes in half lengthwise. In a large saute pan, heat the oil and saute the
tomatoes until they are tender. When the linguine is done, remove, drain it and add to the pan
with the tomatoes and oil. On low heat, add the crumbled gorgonzola cheese to the pasta and
stir until the cheese is melted.

ingredients(s): gorgonzola cheese, grape tomato, linguine,

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LINGUINE WITH TOMATOES AND GORGONZOLA - REVIEWS

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