Description

This gorgonzola pasta features a rich and creamy sauce made from melted cheese and toasted walnuts. It’s easy to prepare, making it a fantastic choice for a quick dinner or a comforting meal. Perfect for gorgonzola lovers!

Ingredients

Scale

8 ounces pasta
1/2 teaspoon olive oil
1/2 cup chopped walnuts
1 teaspoon salt
4 ounces diced gorgonzola cheese
1 cup heavy cream
1/2 teaspoon fresh black pepper
1 tablespoon extra virgin olive oil
2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese

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Instructions

Cook the pasta in a large pot of water until al dente according to package directions, reserving ½ cup of the cooking water.
In a large skillet, warm olive oil over medium heat, add the chopped walnuts, season with salt, and toss to combine. Toast the walnuts until golden, about 4 minutes, then set aside.
In the same skillet, add the cream, diced gorgonzola cheese, and fresh black pepper. Simmer gently, stirring until the cheese is melted and smooth, about 3-4 minutes. Turn off the heat.
Drain the pasta and add it to the skillet, tossing to coat in the creamy gorgonzola sauce. Use reserved pasta water if needed for a velvety consistency. Mix in half of the toasted walnuts and season with salt and pepper to taste.
Serve immediately with a drizzle of extra virgin olive oil, garnish with remaining walnuts, fresh parsley, and freshly grated parmesan cheese. Enjoy warm.

Notes

Feel free to adjust the amount of gorgonzola to suit your taste.
Toasted walnuts add a nice crunch to the dish, but can be omitted for a smoother texture.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 2g
Sodium: 600mg
Fat: 40g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 15g
Cholesterol: 100mg