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Linguine with Gorgonzola and Walnuts
Indulge in the creamy decadence of Linguine with Gorgonzola and Walnuts, a dish that brings together the rich flavors of tangy Gorgonzola cheese and the crunchy texture of toasted walnuts. This delightful pasta, accented by the aromatic allure of garlic and fresh parsley, is a true celebration of Italian cuisine. Originating from the northern regions of Italy, where Gorgonzola cheese is produced, this dish evokes warmth and comfort, making it perfect for a cozy dinner or a special occasion.
Servings: 4
Ingredients
- Linguine
- 12 ounces
- Gorgonzola cheese
- 6 ounces, crumbled
- Heavy cream
- 1 cup
- Walnuts
- 1 cup, chopped and toasted
- Garlic
- 3 cloves, minced
- Olive oil
- 2 tablespoons
- Fresh parsley
- 1/4 cup, chopped (for garnish)
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Lower the heat and add the crumbled Gorgonzola cheese and heavy cream to the skillet. Stir gently until the cheese has melted and the mixture is smooth and creamy.
- Add the cooked linguine to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Stir in the toasted walnuts and season with salt and black pepper to taste.
- Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 650 • Fat: 45g • Carbs: 50g • Protein: 15g • Sodium: 500mg • Sugar: 2g
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