in Italy

Gorgonzola – nut – pasta

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Ingredients for 4 servings:

  • 3 tbsp walnuts, chopped
  • 3 garlic cloves, chopped
  • 3 tomatoes, diced
  • 1 ½ tbsp olive oil
  • 300 g Gorgonzola, diced
  • 12 tbsp milk
  • 600 g ribbon noodles (tagliatelle)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the oil. Sauté the garlic and walnuts. Add the milk and Gorgonzola and bring to a boil. Stir until the cheese has melted. Meanwhile, bring plenty of water for the pasta to a boil and add salt. Cook the pasta until al dente. Mix the sauce with the diced tomatoes, season with salt and pepper, and add a little of the cooking water if desired. Toss with the drained pasta and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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