Gorgonzola Linguine With Toasted Walnuts Recipes

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GORGONZOLA PASTA



Gorgonzola Pasta image

A really simple pasta dish made with easy gorgonzola cream sauce. Rich, comforting bowl food, ready in 15 minutes.

Provided by Nicky Corbishley

Categories     Dinner

Time 15m

Number Of Ingredients 14

400 g (14oz) penne pasta ((or you favourite pasta shapes))
2 tbsp unsalted butter
1 banana shallot (peeled and finely chopped (or use 1/2 small onion))
2 cloves minced garlic
150 ml (1/2 cup + 2tbsp) double (heavy) cream
125 g (4 1/2 oz) Gorgonzola cheese (crumbled or roughly chopped)
2 tbsp finely grated (shredded) parmesan
3 tbsp chopped fresh parsley
1/8 tsp salt
1/4 tsp black pepper
1 tbsp finely grated (shredded) parmesan
1 pinch black pepper
1 tbsp chopped fresh parsley
2 tbsp chopped toasted walnuts ((simply dry-fry them in a frying pan for 1-2 minutes until lightly browned).)

Steps:

  • Cook the pasta in boiling water as per the cooking instructions, until al dente.
  • Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
  • Add the minced garlic and cook for a further 1 minute.
  • Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
  • By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
  • Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
  • Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

Nutrition Facts : Calories 719 kcal, Carbohydrate 79 g, Protein 23 g, Fat 35 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 93 mg, Sodium 640 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

GORGONZOLA PASTA WITH SPINACH AND WALNUTS



Gorgonzola Pasta with Spinach and Walnuts image

This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces spaghetti
1/2 cup walnuts
2 tablespoons unsalted butter
5 ounces baby spinach (about 4 cups)
1 cup crumbled gorgonzola cheese (about 4 ounces)
1/4 cup grated Parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
  • In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
  • Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams

GORGONZOLA WALNUT PASTA



Gorgonzola Walnut Pasta image

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

Provided by Aleksandra

Categories     Appetizer     Main Course

Time 20m

Number Of Ingredients 15

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)
6.5- oz (180g) spaghetti
fresh basil leaves
a few walnuts to sprinkle on top (toasted)
1 tablespoon grated Parmesan cheese

Steps:

  • 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!

Nutrition Facts : Calories 812 kcal, ServingSize 1 serving

BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS



Bow Tie Pasta With Gorgonzola and Toasted Walnuts image

Make and share this Bow Tie Pasta With Gorgonzola and Toasted Walnuts recipe from Food.com.

Provided by LizCl

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb bow tie pasta, cooked
1 (12 ounce) can evaporated milk or 1 cup whipping cream
1 cup gorgonzola
1 1/2 cups frozen peas, thawed
3/4 cup chopped walnuts, toasted
1 teaspoon onion salt (optional)
1 teaspoon garlic powder (optional)

Steps:

  • Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot.
  • Stir in cheese.
  • Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
  • Add pasta, peas and seasonings; cook, stirring frequently, until heated through.
  • Sprinkle with nuts before serving.

Nutrition Facts : Calories 853, Fat 35.7, SaturatedFat 12.9, Cholesterol 145.7, Sodium 639.6, Carbohydrate 100.4, Fiber 7.5, Sugar 5.4, Protein 35.1

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

GORGONZOLA LINGUINE WITH TOASTED WALNUTS



Gorgonzola Linguine with Toasted Walnuts image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy pasta side - ready in about 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 3

Number Of Ingredients 9

4 ounces uncooked linguine
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon Gold Medal™ all-purpose flour
1 cup evaporated skimmed milk
1/4 cup dry white wine or chicken broth
1/4 teaspoon salt
1/2 cup crumbled Gorgonzola cheese (2 ounces)
3 tablespoons walnuts, toasted and finely chopped

Steps:

  • Cook and drain linguine as directed on package.
  • Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
  • Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.

Nutrition Facts : Calories 380, Carbohydrate 44 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 11 g, TransFat 0 g

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