Gorgonzola walnut pasta

Gorgonzola walnut pasta
4.50 from 10 ratings
Pasta con noci e gorgonzola
1st main course – Primo piatto
RECIPE BY Jessica | Chef & Author
Our pasta dish offers the perfect balance between crunchy walnuts and the intense flavor of creamy Gorgonzola. The nuts bring a subtle crunchiness, while the cheese with its tangy note gives the dish an incomparable depth. The preparation is simple, but the taste is anything but ordinary. This dish is perfect for cozy evenings for two or for treating friends.
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 800kcal
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
sugar free
vegetarian
Difficulty: easy
Cost: low
Calories: 800kcal
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
sugar free
vegetarian
Directions
  • First bring a large pan of generously salted water to the boil and cook the penne according to the instructions on the packet until al dente.
    400 g penne
  • Roughly dice the Gorgonzola, add to the pan and melt over a medium heat.
    200 g gorgonzola cheese
  • Then deglaze with the liquid cream and bring to the boil once.
    200 ml liquid cream
  • Then reduce the heat and add the chopped walnuts. Season with salt and pepper and simmer gently.
    50 g walnuts
  • Drain the al dente penne in a sieve and then add directly to the pan. Mix the pasta thoroughly with the sauce and leave to infuse briefly.
  • Finally, divide everything onto deep plates and enjoy immediately.
    Buon appetito!
Calories: 800kcal (40%)Carbohydrates: 79g (26%)Protein: 27g (54%)Fat: 42g (65%)Saturated fatty acids: 22g (110%)Polyunsaturated fatty acids: 8gMonounsaturated fatty acids: 10gCholesterol: 94mg (31%)

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4.50 from 10 votes (10 ratings without comment)

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