Toasted Pecans With Gorgonzola Sauce Pasta Recipes

GORGONZOLA-PEAR TOASTS

Steps:

• Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
• Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.

GORGONZOLA PASTA SAUCE

Steps:

• In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

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.

GORGONZOLA LINGUINE WITH TOASTED WALNUTS

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
• Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.

TOASTED PECANS WITH GORGONZOLA SAUCE PASTA

Steps:

• Place pecans in a small, unoiled, heavy nonstick skillet and cook over high heat, shaking pan occasionally, until toasted golden brown and crisp (about 1-2 minutes); be careful not to burn.
• Remove from heat and set aside.
• Combine garlic, butter, Gorgonzola and Parmesan cheese in pasta serving bowl.
• Mix ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil.
• Cook pasta in a large pot of boiling, salted water until al dente.
• Drain pasta and immediately add to sauce in bowl and toss.
• Transfer to warmed dinner plates and garnish with pecans.
• Serve at once with extra Parmesan cheese and pass the peppermill.

FARFALLE WITH GORGONZOLA SAUCE

Steps:

• Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.

PENNE PASTA WITH TOMATOES AND GORGONZOLA

Steps:

• Heat oil in a large heavy skillet over medium heat.
• Add chopped onion and garlic and saute until clear, about 8 minutes.
• Stir in chopped tomatoes and basil.
• Cook until mixture thickens, stirring occasionally, about 20 minutes.
• Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
• Cook pasta until just tender, but still firm to the bite; drain well.
• Return pasta to pot.
• Whisk Gorgonzola mixture into tomato sauce.
• Add sauce to pasta and stir to coat.
• Season with salt and pepper to taste.
• Sprinkle with cheese and serve.

LINGUINE WITH PEARS AND GORGONZOLA CHEESE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes. Using slotted spoon, carefully transfer pears to bowl.
• Add rosemary to same skillet and stir until fragrant, about 1 minute. Add broth, Gorgonzola cheese, 1/2 cup Parmesan cheese and cream. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes. Return pears and any accumulated juices to sauce. (Can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before continuing.)
• Add linguine and pecans to sauce. Toss over medium-low heat until sauce coats pasta, about 3 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 1/4 cup Parmesan cheese.