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gorgonzola walnut pasta
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5 from 1 vote

Gorgonzola Walnut Pasta

Creamy gorgonzola sauce with walnuts, brightened up with crisp wine and lemon zest! recipe yields 2 servings as a main dish or 4 servings as an appetizer
Course Appetizer, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 812kcal
Author Aleksandra

Ingredients

gorgonzola sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup (25g) ground walnuts
  • ½ teaspoon grated lemon zest
  • ½ teaspoon freshly ground black pepper
  • 1 clove garlic pressed
  • ½ cup (120ml) dry white wine
  • ¼ cup (60ml) heavy cream 30-36%
  • ½ cup (100g) gorgonzola cheese I used mild (dolce) variety
  • 2-4 tablespoons pasta cooking water
  • salt and black pepper to taste

additionally:

  • 6.5- oz (180g) spaghetti

to finish:

  • fresh basil leaves
  • a few walnuts to sprinkle on top toasted
  • 1 tablespoon grated Parmesan cheese

Instructions

  • Prepare all the ingredients.
  • Cook the pasta al dente (it should have a bite to it), in a small amount of well-salted water. Drain the pasta about 30 seconds before the end of the cooking time, reserve about 1/2 cup pasta cooking water. While the pasta cooks, make the sauce.
  • Heat the olive oil and butter in 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 fragrant.
  • Add the wine, cook, stirring constantly, for a couple of minutes, until almost evaporated.
  • Add the cream, turn the heat to the minimum and add gorgonzola, stir until cheese is melted and the sauce is smooth, take the pan off the heat.
  • Toss the cooked pasta with the sauce and add about 2-4 Tbsp of the pasta cooking water (add more if the sauce is too thick).
  • Season to taste with salt and pepper (I like lots of pepper).
  • Serve immediately (the sauce thickens quickly), sprinkle fresh basil leaves, grated parmesan and chopped walnuts on top (you can toast the walnut on a dry pan for extra flavor).
  • Enjoy!

Notes

Calories count = 1/2 of the recipe.
You can serve this pasta with a crunchy salad on the side or with a pan-fried fish/chicken breast.

Nutrition

Calories: 812kcal