Gorgonzola Pasta With Walnuts Recipes

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 WALNUT PASTA

Steps:

• Prepare all the ingredients.
• Cook the pasta al dente (it should have a bite to it), in a small amount of well-salted water. Drain the pasta about 30 seconds before the end of the cooking time, reserve about 1/2 cup pasta cooking water. While the pasta cooks, make the sauce.
• Heat the olive oil and butter in a large frying pan, add the walnuts, lemon zest, pepper, and garlic, cook over medium heat for about 2 minutes, until the walnuts are slightly browned and fragrant.
• Add the wine, cook, stirring constantly, for a couple of minutes, until almost evaporated.
• Add the cream, turn the heat to the minimum and add gorgonzola, stir until cheese is melted and the sauce is smooth, take the pan off the heat.
• Toss the cooked pasta with the sauce and add about 2-4 Tbsp of the pasta cooking water (add more if the sauce is too thick).
• Season to taste with salt and pepper (I like lots of pepper).
• Serve immediately (the sauce thickens quickly), sprinkle fresh basil leaves, grated parmesan and chopped walnuts on top (you can toast the walnut on a dry pan for extra flavor).
• Enjoy!

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

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.

PENNE WITH GORGONZOLA AND WALNUTS

Steps:

• Cook the pasta in boiling water until firm but tender.
• In a large skillet, heat the butter and oil.
• Add the sage, ham, shallots, and walnuts, and cook over medium until the ham begins to brown and the shallots become tender and translucent.
• Add milk, cream, and gorgonzola, and stir and cook until the cheese is melted and the sauce is smooth, about 2 minutes.
• Reduce heat to low, add the nutmeg and Parmesan, and toss with cooked pasta.
• Top with more Parmesan.

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
• Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
• Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.

GORGONZOLA PEAR PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
• Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.

PASTA WITH RADICCHIO, GORGONZOLA AND HAZELNUTS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
• Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
• Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
• Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.

FUSILLI WITH GORGONZOLA AND WALNUT SAUCE

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.