PASTA ALLA GORGONZOLA
There just can’t be too many pasta recipes in the kitchen recipe box—and this one is a real winner. Easy and elegant enough for an impromptu dinner party—and just right for a Tuesday night supper. Gorgonzola is a fairly mild type of blue cheese, prized for its combination of creamy, salty, crumbly and meltable qualities. Produced in Italy since the 11th Century, it’s a reliable and delicious addition—not only to pasta, but to salads and as a small course with walnuts and fruit..
- 1 lb flat pasta, like tagliatelle
- 1 cup walnuts, coarsely chopped
- 2 cups gorgonzola cheese, crumbled
- 2-3 garlic cloves, very thinly sliced
- Salt and pepper to taste
- 4 tblsps olive oil
- Julienned lemon zest, chopped parsley for garnish (optional)
In a large sauté pan, combine olive oil and garlic slices—cook on low for up to 5 minutes until garlic starts to color and smell fragrant. Add the chopped walnuts and cook, stirring slowly, on low heat, for about 2 minutes. Remove from heat, cover and keep pan warm. Cook pasta in salted water to desired doneness—add ½ cup pasta water to the sauté pan then drain pasta. Add cheese and pasta to sauté pan over very low heat—tossing constantly until water is almost evaporated. Remove from heat—add salt and pepper to taste. Serve in large warm bowl and add garnish.
The Kitchen Hive
