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!
- * 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
- Prepare all the ingredients.
- 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.
- While the pasta cooks, prepare the sauce.
- 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.
- Add the wine, cook, stirring constantly, for a couple of minutes, until most of the wine evaporates.
- 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.
- 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).
- Serve immediately (the sauce thickens quickly), sprinkle fresh basil leaves, grated parmesan and chopped walnuts on top.
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