Fusilli With Gorgonzola And Walnut Sauce Recipes

FUSILLI WITH GORGONZOLA AND WALNUTS RECIPE

Fusilli with Gorgonzola and walnuts recipe image

This fusilli with Gorgonzola and walnuts recipe only takes 15 minutes to cook and is special enough to serve to guests

Provided by Nichola Palmer

Categories Dinner, Lunch

Time 15m

Yield Serves: 4

Number Of Ingredients 8

Ingredients

400g fusilli or other pasta shapes
1tbsp olive oil
50g fresh white breadcrumbs
150ml double cream
150g Gorgonzola cheese
100g walnuts, roughly chopped
50g white breadcrumbs
Parsley or celery leaves, to garnish (optional)

Steps:

Cook the pasta in a large pan of boiling salted water for 10 mins, until just tender.
While the pasta is cooking heat the oil in a small frying pan, add the breadcrumbs and fry, stirring, for 2 mins until golden and crisp. Remove from the pan and set aside.
Heat the cream in a small pan until just below boiling, remove from the heat and crumble in the Gorgonzola. Season with freshly ground pepper, there's no need to add salt as the cheese is quite salty.
Drain the pasta, divide between four bowls and pour over the blue cheese cream. Scatter over the walnuts and crispy breadcrumbs and garnish with parsley or celery leaves, if liked.

Nutrition Facts : @context https

FUSILLI WITH WALNUT SAUCE AND RADICCHIO

Fusilli with Walnut Sauce and Radicchio image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

12 ounces dry fusilli
8 ounces walnuts, lightly toasted
2 tablespoons dry bread crumbs
1 clove garlic, minced
1/4 cup olive oil
1/2 cup ricotta cheese
1 cup chicken broth or water
Salt and freshly ground black pepper
8 ounces radicchio, cut into chiffonade
2 tablespoons olive oil
1/2 cup grated Parmesan or Grana Padano cheese

Steps:

Bring a pot of salted water to a boil. Add the fusilli and cook until tender but still firm to the bite. In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth. Add ricotta cheese and broth and puree again to create a fairly smooth sauce. If sauce seems thick, add some water. Season to taste with salt and pepper and set aside. In a skillet saute radicchio in olive oil until just wilted. Drain the pasta and toss with walnut sauce and radicchio with oil from skillet. Toss to combine and garnish with grated Parmesan.

FUSILLI WITH GORGONZOLA AND WALNUT SAUCE

Fusilli with Gorgonzola and Walnut Sauce image

Categories Milk/Cream Garlic Pasta Vegetarian Quick & Easy Dinner Lunch Blue Cheese Basil Walnut Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 main-course or 6 first-course/side-dish servings

Number Of Ingredients 9

Ingredients

12 ounces fusilli (spiral-shaped pasta)
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon chopped fresh thyme
3/4 cup heavy whipping cream
1/2 to 3/4 cup crumbled Gorgonzola cheese or other blue cheese (such as Maytag)
3/4 cup walnut pieces, toasted
1 cup chopped fresh basil

Steps:

Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté until fragrant, about 1 minute. Add pasta, cream, and cheese. Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.

FUSILLI WITH CREAMY GORGONZOLA SAUCE

Fusilli With Creamy Gorgonzola Sauce image

Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.

Provided by Vicki in CT

Categories European

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1/4 lb gorgonzola
1 cup half-and-half
1/4 cup tomato puree (not paste)
1/2 cup walnut halves
12 basil leaves, julienned
1 lb fusilli
1 cup parmesan cheese, grated
1 large tomatoes, peeled and seeded and cubed
salt and pepper

Steps:

In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

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