Description
This Gorgonzola pasta combines rich cheese, toasted walnuts, and creamy sauce, delivering an unforgettable flavor in a quick, homemade dish perfect for any day.
Ingredients
Scale
- 8 oz (220 grams) short-cut pasta (fusilli, penne, rigatoni…)
- ½ cup walnuts, roughly chopped
- ½ teaspoon olive oil
- 7 oz (200 grams) Gorgonzola cheese (piccante or dolce)
- ¾ cup (180 ml) double cream
- salt & black pepper, to taste
Instructions
- Cook the pasta until al dente in a large pot of water according to package directions, reserving ½ cup of pasta cooking water.
- In a large skillet, warm ½ teaspoon of olive oil over medium heat. Stir in the chopped walnuts, season with salt, and toss until well combined. Cook for about 4 minutes until golden and toasted, then set aside.
- In the same skillet, add the cream, diced Gorgonzola cheese, and fresh black pepper. Simmer gently and stir until the cheese melts and the mixture becomes smooth (about 3-4 minutes). Turn off the heat.
- Drain the pasta and add it to the skillet, tossing to coat it in the creamy sauce. If needed, add reserved pasta water to achieve a velvety consistency. Mix in half of the toasted walnuts and season with additional salt and pepper to taste.
- Serve immediately, if desired, drizzling with extra virgin olive oil and garnishing with the remaining walnuts, fresh parsley, and freshly grated parmesan cheese.
Notes
Feel free to mix in other nuts or herbs for added flavor.
For a lighter version, reduce the amount of cream and cheese used.
Serve warm for the best texture and taste.
Nutrition
- Serving Size: 1 Plate
- Calories: 600
- Sugar: 1g
- Sodium: 500mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg