Gorgonzola Pasta With Spinach And Walnuts Recipes

QUICK 30-MINUTE SPAGHETTI WITH SPINACH GORGONZOLA AND WALNUTS

Steps:

• Bring a large saute pan to medium heat. Add the walnuts and toast for about 3 minutes tossing them in the pan. Let them cool slightly, then chop finely.
• Bring a large pot of salted water to boil, place spaghetti in and cook for the recommended time on the package, or a minute less.
• At around the last 3 minutes of the pasta cooking time, in the same saute pan where you toasted the walnuts, toss in butter and olive oil, and melt on medium heat. Then, throw in spinach and season with salt and pepper. Cover and cook 2-3 minutes, stirring periodically until wilted.
• Take spaghetti out of water with a strainer and toss into pan with spinach. Add cubed gorgonzola and grated Parmigiano, and toss well on low heat adding pasta water a little at a time to form a creamy sauce. Taste for seasoning and sprinkle with ground black pepper.
• Plate pasta and garnish with chopped walnuts. Add some of the creamy sauce on top along with some grated Parmigiano, and most of all, enjoy.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

GORGONZOLA PASTA WITH WALNUTS

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat., Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.

GORGONZOLA AND WALNUT SPAGHETTI

Steps:

• Bring a large pot of water to a boil; add salt, then add the pasta; cook to al dente, about 7 minutes.
• Meanwhile, heat a large skillet over medium heat and add in olive oil and butter.
• Add the garlic and nuts; cook 5 minutes.
• Remove garlic when it gets golden brown.
• Add in broth and cream; bring to a bubble; add in the cheese and melt into sauce.
• Drain pasta well and add it to the sauce.
• Add sage; toss to coat pasta in sauce and walnuts; serve.