Gorgonzola and walnut Pasta super easy recipe

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Gorgonzola and walnut Pasta 

Gorgonzola and walnut Pasta is the first course of Italian cuisine, very easy and tasty, perfect for a simple family lunch or for a more special occasion.

This pasta is a very fast and delicious first course that we can prepare in just a quarter of an hour. This recipe is perfect for those who love gorgonzola and hearty dishes typical of the cold season.

Just one forkful and you can enjoy a remarkable explosion of flavors!

Gorgonzola and walnut Pasta is excellent for recycling a base of gorgonzola that has been left for a while in the refrigerator and also lends itself to being au gratin in the oven if well sprinkled with Parmigiano Reggiano.

Gorgonzola and walnut Pasta: the easy recipe ready in 15 minutes

Rich, creamy, and delicious, the Gorgonzola and walnut Pasta exploits a very tasty combination of flavors. Among the recipes with walnuts, those of the first courses are perhaps the most original, perfect for special occasions or to make a normal dinner at home special.

By following this recipe, we will be able to bring a delicious dish to the table in a short time and with few ingredients. We only need cream, walnuts, and gorgonzola. In addition, everything cooks in a single pan, which never hurts, especially if the minutes are numbered.

Making Gorgonzola and walnut Pasta is child’s play. While the pasta is cooking, heat the cream and gorgonzola together in a non-stick pan. We need to melt the gorgonzola and mix it well with the cream. When the sauce and pasta are ready, we can sauté everything together with the hand-chopped walnuts. To garnish the dish, we also used a little fresh thyme and pepper.

Some advice

The most important advice is one: buy good quality gorgonzola. We can choose between sweet and spicy based on our tastes. We opted for sweet gorgonzola, which has a more delicate flavor and goes perfectly with pasta. In any case, you can also use the spicy one, because in any case there is the cream that will dampen it a little.

Like any Gorgonzola and walnut Pasta recipe, this too must be prepared and served immediately, so that the sauce remains creamy and does not thicken too much. Regarding the pasta shape, we used the mezze manicures, a short pasta that collects well the cream of cream and gorgonzola. But we can use the pasta we like best: penne, rigatoni, farfalle are widely used with recipes like this one.

This pasta can be enriched with other ingredients of our choice. For example, sage leaves, shallot and nutmeg bring out the flavor, giving even more structure to the dish.

Or you can opt for speck cubes or sticks or smoked bacon.

Now it’s your turn: try the Gorgonzola and walnut Pasta and let me know if you liked it!

Gongorzola and walnut Pasta
Gorgonzola and walnut Pasta

Recipe Difficulty Level: super easy Servings: 4

Ingredients:

(to convert to UK metrics, click here)

  • 400 g (14 oz) of pasta 
  • 250 ml (1 cup plus 1 tbsp) of white cream
  • 350 g (12.3 oz) of gorgonzola cheese
  • 100 g (3.5 oz) of walnut
  • Black pepper
  • Thyme

Method:

Boil the water. Once the water boils add salt and the pasta. Boil it until is ready (check the cooking time in the pasta box).

In the meantime, cut the gorgonzola cheese into cubes.

In a pan, melt the gorgonzola cheese with the cream on medium heat. Mix with a wooden spoon from time to time.

Smash the walnuts and keep apart.

Once ready, drain the pasta and mix it with the gorgonzola cream.

Add the walnuts and mix.

Add black pepper, and some thyme leaves to decorate your plate.

Enjoy! Buon appetito!

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