Pasta with gorgonzola and walnut

Pasta with gorgonzola and walnut
  • 25 Dekagram (dkg) farfalle
  • 10 Dekagram (dkg) gorgonzola cheese (or blue cheese)
  • 2 Decilitre (dl) heavy cream
  • 2 Table spoon (tbsp) walnut coarsely chopped and toasted
  • 1 Table spoon (tbsp) oil
  • 2 Peck salt
  • 1 Peck pepper

season: Whenever

occasion: 4Family

origin: International



While this dish is unquestionably seems luxurious, it is actually one of the simplest pasta preparations we know. If you're not a blue cheese person, rest assured the flavor of the gorgonzola mellows once it's combined with the cream. Cook the pasta in salted water before it reaches al-dente. Reserve 1/4th cup of the pasta cooking water and drain the rest. Back in the pot, reduce the heat and add the oil, heavy cream, cooking water and blue cheese. Whisk together until combined and smooth. Add the pasta to the sauce, cook for 1-2 minutes until reaches al-dente. Throw in a pinch of salt and pepper. Serve with toasted walnuts on top of the gorgonzola pasta.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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