Creamy Gorgonzola and Walnut Pasta
A delightful pasta dish combining Gorgonzola cheese and crunchy walnuts, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 200 g pasta (fettuccine or penne) Choose your preferred pasta shape.
- 150 g Gorgonzola cheese, crumbled Use fresh Gorgonzola for better flavor.
- 100 g walnuts, chopped Toast for enhanced flavor.
- 2 cloves garlic, minced Fresh garlic provides the best taste.
- 200 ml heavy cream Can substitute with light cream for a lighter dish.
- to taste Salt and pepper Adjust seasoning according to preference.
- to taste Fresh parsley, chopped For garnish and added freshness.
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing the Sauce
- In a large skillet over medium flame, toast chopped walnuts for 3-4 minutes until golden brown. Set aside.
- Sauté minced garlic in the same skillet for 1-2 minutes until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Add crumbled Gorgonzola cheese and stir until melted and sauce thickens.
- Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing gently to coat.
Serving
- Divide pasta into bowls, top with toasted walnuts and chopped parsley. Serve warm.
Notes
Use fresh ingredients for the best flavor. Consider adding sautéed vegetables or protein for variations. Store leftovers in airtight containers for up to 3 days.