Farfalle with Walnuts and Gorgonzola
Quick Recipes Lacto-Ovo Vegetarian Recipes Italian Cheese Pasta
Let's put the homemade farfalle to work!
Ingredients
200 g farfalle (or tagliatelle, pappardelle)
50 g walnuts
200 ml cooking cream (15% fat)
60 g gorgonzola (about 2 tablespoons)
1 large garlic clove
1 teaspoon oil
6 large basil leaves (or 1 handful of spinach leaves)
salt, black pepper
Servings: 2
How to prepare farfalle with walnuts and gorgonzola
- Toast the walnut kernels at 160 degrees for 10-12 minutes, until lightly browned. Rub them in a towel to remove the skins and then finely chop with a knife.
- Cook the pasta in plenty of salted water. Cook for about 5-7 minutes (homemade ones) or according to package instructions (if store-bought).
- Meanwhile, heat a wide pan and add the crushed garlic and very little olive oil. Sauté for 30 seconds, until the garlic smells pleasant and immediately add the cream. Sprinkle a little salt and ground black pepper. Bring to a boil and remove the pan from the heat.
- Add the gorgonzola and stir until melted. Taste the sauce for salt and pepper.
- Drain the pasta and add to the sauce. Put the pan back on medium heat and cook everything, gently stirring the pasta until coated with the sauce which thickens during this time (about 2 minutes) so it adheres to the pasta.
- Add the chopped basil (and/or spinach) and walnuts and gently mix. Serve immediately.
* instead of spinach you can add sliced and sautéed mushrooms, steamed broccoli/cauliflower florets
