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Pasta with cheese, nuts and cream

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Ingredients for 8 servings:

  • 2 onions
  • butter
  • 5 tbsp flour
  • 750 ml milk
  • 400 g cream
  • 300 g Gorgonzola, crumbled
  • Lemon juice, salt and pepper
  • 250 g walnuts
  • dill
  • 750 g ribbon pasta, thin
  • 5 stalk(s) leeks

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onions and sauté in the butter. Dust with flour and sauté briefly. Pour in the milk and cream, then stir in the Gorgonzola. Simmer for 5 minutes. Season with lemon juice, salt, and pepper. Roughly chop the walnuts and toast briefly in a dry pan. Mix the nuts into the sauce. Cut the leek into long, thin strips. Cook the pasta; after 5 minutes, add the leek strips and cook for another 3-5 minutes. Mix the drained leek pasta with the sauce and sprinkle with dill.

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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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