Description

This gorgonzola pasta features a creamy and rich sauce made with cheese and toasted walnuts, creating a delightful and simple dish perfect for a quick dinner or comforting meal.

Ingredients

Scale

8 oz pasta
2 tbsp olive oil
1/2 cup walnuts, chopped
1/2 tsp salt
1 cup cream
4 oz gorgonzola cheese, crumbled
1/4 tsp fresh black pepper
2 tbsp fresh parsley, chopped
1/4 cup parmesan cheese, grated

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Instructions

Cook the pasta in a large pot of boiling water according to the package instructions until al dente, and reserve ½ cup of the cooking water.
In a large skillet, warm ½ teaspoon of olive oil over medium heat. Add chopped walnuts, sprinkle with salt, and toss until combined. Cook for about 4 minutes until golden and toasted, then remove from the skillet and set aside.
In the same skillet, add cream, diced gorgonzola cheese, and a few cracks of fresh black pepper. Bring to a simmer and stir until the cheese melts and the mixture is smooth (about 3-4 minutes). Turn off the heat.
Drain the pasta and add it to the skillet. Toss to combine with the sauce, adding reserved pasta water if needed to reach a velvety consistency. Mix in half of the toasted walnuts, adjusting seasoning with salt and pepper as desired.
Serve immediately with a drizzle of extra virgin olive oil, garnished with remaining walnuts, fresh parsley, and freshly grated parmesan cheese, enjoying while warm.

Notes

Make sure to reserve some pasta water, as it helps in achieving the right sauce consistency.
Toasting the walnuts enhances their flavor, so don’t skip this step.
Feel free to adjust the amount of gorgonzola cheese based on your preference for a stronger or milder flavor.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 2g
Sodium: 600mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 80mg