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Gorgonzola and walnut spaghetti

15 February 2018 (Last Updated: 22 January 2019)

Gorgonzola and walnut spaghetti

Delicious and quick to make pasta with an exceptional taste. It can be served as a main dish, with a crunchy and fresh salad on the side (for example this salad, but without the cheese), or served in small portions as appetizers. Walnuts are a perfect match for gorgonzola, the sauce is very creamy and cheesy but I added dry white wine to it, which gives the pasta freshness and a light acidity, and also a citrus note which comes in the form of lemon zest, all that is complemented by aromatic, fresh basil leaves, salty parmesan cheese and crunchy nuts. It‘s Italy on a plate, you should try it!

spaghetti z gorgonzolą i orzechami włoskimi gorgonzola and walnut spaghettispaghetti z gorgonzolą i orzechami włoskimi gorgonzola and walnut spaghettispaghetti z gorgonzolą i orzechami włoskimi gorgonzola and walnut spaghettispaghetti z gorgonzolą i orzechami włoskimi gorgonzola and walnut spaghetti

Gorgonzola and walnut spaghetti
Prep time
Cook time
Total time
2 servings as a main dish or 4 portions as an appetizer
Serves: 2
  • * sauce:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 tablespoons walnuts, grounded, but not very finely
  • ½ teaspoon grated lemon zest
  • ½ teaspoon freshly ground black pepper
  • 1 clove garlic, finely chopped
  • 100 ml dry white wine, 7 tablespoons, choose a wine that you like to drink on its own
  • 50 ml heavy cream 36%, 3.5 tablespoons
  • 100g gorgonzola cheese, 3.5 oz
  • 50 ml pasta cooking water, 3.5 tablespoons
  • salt and black pepper, to taste
  • * to finish:
  • 180g spaghetti, 6.3 oz
  • fresh basil leaves
  • a few walnuts to sprinkle on top, roasted in a dry pan, cut into smaller pieces
  • 1 tablespoon grated Parmesan cheese
  1. Prepare all the ingredients.
  2. Cook the pasta al dente, in a small amount of well-salted water (pasta cooked all dente should have a bite to it), remove it from the water about 30 seconds before the end of the cooking time, drain the pasta keeping some of the cooking water aside.
  3. While the pasta cooks, prepare the sauce.
  4. Heat the olive oil and butter on a large frying pan, add the walnuts, lemon zest, pepper and garlic, cook over medium heat for about 2 minutes, until the walnuts are slightly browned and everything smells nice.
  5. Add the wine, cook, stirring constantly, for a couple of minutes, until most of the wine evaporates.
  6. Add the cream, turn the heat to the minimum and add gorgonzola, mix until cheese is melted and the sauce is smooth, take the pan off the heat.
  7. Add the pasta to the sauce with a little of the pasta-cooking water, mix, add more water if necessary (when the sauce is too thick), season to taste with salt and pepper (I like to add a lot of the black pepper).
  8. Serve immediately (the sauce thickens quickly), sprinkle fresh basil leaves, grated parmesan and chopped walnuts on top.


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