Farfalle With Gorgonzola & Walnuts
A few years ago (pre-lockdown) I had dinner at an Italian restaurant and they served up this delicious pasta with a cream sauce containing Gorgonzola and walnuts. Sounds odd but it’s delicious!
Gorgonzola is a soft Italian cheese that’s belongs to the family of blue cheeses. If you cannot source it then ask the for a mild, creamy blue – you’ll be fine.
I am using farfalle (bow tie) pasta but a penne or rigatoni would work nicely as well. Where does one buy Gorgonzola? Most Italian grocers will carry it, here in Canada most supermarkets will carry it as well. Otherwise, ask for a mild creamy blue cheese if you can’t find Gorgonzola.
4
servings
10
minutes
20
minutes
- Gorgonzola Sauce
-
1/4 cup extra virgin olive oil
-
1/2 cup diced white onion
-
2 cloves of minced garlic
-
1/2 cup dry white wine
-
1/2 cup chicken or vegetable stock
-
1/2 cup heavy cream
-
1 cup Gorgonzola cheese (dolce)
-
1/4 – 1/2 cup pasta water
-
salt and pepper to taste
- Additionally
-
1/2 cup toasted walnuts (roughly chopped)
-
1/4 cup chopped fresh parsley
-
approx/ 260 gr. farfalle pasta
- Place a pot of water on your stovetop and bring up to a boil. Season water well with salt and add pasta. Cook for about 6 minutes, strain and reserve pasta water.
- Place a large skillet on your stovetop over medium heat. Add the olive oil, onions, garlic and a sprinkle of salt and pepper. Sweat for 5-6 minutes stirring occasionally.
- Add wine and simmer for another 3 minutes. Add the stock, cream and bring up to a simmer. Cook for about 10 minutes or until sauce has thickened. Add the Gorgonzola and a ladle of pasta water and stir gently to help the cheese melt. Add more pasta water as needed until the sauce is creamy.
- Add the parsley, half the walnuts and stir in. Take off the heat, divide and plate and top with remaining walnuts and serve.
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