Pasta alla cenere (pasta with Gorgonzola and black olive sauce)
Pasta alla cenere is a recipe made with gorgonzola and olives, for those looking for an inexpensive but tasty, quick first course for the…
- Very easy
- 25 min
- Kcal 534
Gorgonzola and walnut pasta
833
Calories per serving
- Vegetarian
- Energy Kcal 833
- Carbohydrates g 70.9
- of which sugars g 6.2
- Protein g 30.5
- Fats g 47.5
- of which saturated fat g 17.24
- Fiber g 3.9
- Cholesterol mg 86
- Sodium mg 1035
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4 people
- Cost: Low
PRESENTATION
Gorgonzola is the quintessential blue-veined cheese. Its unique sensory characteristics and the presence of mold mean it doesn’t leave anyone sitting on the fence: You either love it or hate it. We love it, as you will have already seen from our recipes for gnocchi with Gorgonzola or pumpkin, Gorgonzola, and amaretto pasta. Today, we have an irresistible classic for you: Gorgonzola and walnut pasta. It’s a fast, easy first course that’s a tasty, creamy dish perfect for a quick, mouthwatering lunch, as well as for unexpected guests who are also lovers of this traditional cheese from Lombardy. The walnuts give this dish a nice crunch, in addition to a toasted taste that makes its flavor more pungent. Make sure you have everything you need in the cupboards, and then try your hand at this Gorgonzola and walnut pasta... you will not regret it!
- INGREDIENTS
- Trofie pasta 0.75 lb (320 g)
- Gorgonzola cheese 1 ½ cup (350 g)
- Whipping cream ⅔ cup (150 g)
- Walnut kernels 3.5 oz (100 g)
- Thyme to taste
- Black pepper to taste
- Fine salt to taste
833
Calories per serving
Preparation
How to prepare Gorgonzola and walnut pasta
To make the Gorgonzola and walnut pasta, start by heating a saucepan with water to cook the pasta 1. Once the water is boiling, add a little salt and the trofie pasta. Next, warm the cream in a saucepan over low heat 2 and, meanwhile, prepare the Gorgonzola. Remove the rind 3,
then cut into small cubes 4 and add to the pan with the cream 5. Add a pinch of ground black pepper, some thyme leaves, and cook over low heat for another 2-3 minutes 6.
You’ll have just enough time to chop the walnut kernels with a knife on a chopping board 7. At this point, the pasta should be al dente; transfer directly from the saucepan to the sauce 8 using a slotted spoon. Stir to combine everything together 9
and to finish, add the chopped walnuts 10. Stir once more 11 and then your Gorgonzola and walnut pasta is ready. Serve right away 12!
Storage
Tips
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