Description

This Gorgonzola pasta brings irresistible flavor with creamy gorgonzola cheese, toasted walnuts, and simple preparation, making it the perfect comforting meal.

Ingredients

Scale

8 ounces pasta
2 tablespoons olive oil
1/2 cup walnuts, chopped
1/2 teaspoon salt
1 cup cream
4 ounces gorgonzola cheese, crumbled
1/4 teaspoon black pepper
2 tablespoons parsley, chopped
1/4 cup parmesan cheese, grated

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Instructions

Cook your pasta until al dente in a large pot of water according to package directions, reserving ½ cup of the pasta cooking water.
Warm ½ teaspoon of olive oil in a large skillet over medium heat. Stir in the chopped walnuts, sprinkle with salt, and cook until golden and toasted, about 4 minutes. Remove from the skillet and set aside.
In the same skillet, add the cream, diced gorgonzola cheese, and black pepper over medium-high heat. Simmer gently and stir until the cheese melts and the sauce is smooth, about 3-4 minutes. Turn off the heat.
Drain the pasta and add it to the skillet, tossing to coat it with the creamy gorgonzola sauce. Add some reserved pasta water if needed for consistency. Toss in half of the 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 grated parmesan cheese. Enjoy warm.

Notes

Feel free to adjust the amount of gorgonzola cheese based on your taste preference.
Toasting the walnuts enhances their flavor, so do not skip this step.
This dish is best served fresh but can be stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2g
Sodium: 700mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 12g
Cholesterol: 80mg