A fabulous simple starter packed full of flavour. A small portion is advised, as it’s so deliciously creamy, rich and tangy.–Phillippa Spence
Gorgonzola and Walnut Linguine FAQs
Gorgonzola dolce is softer, milder, and slightly sweeter than regular gorgonzola.
This rich pasta can be served as a starter on its own, or if you’re serving it as an entree, some steamed broccolini or a simple arugula or spring salad pairs nicely with it.
Gorgonzola and Walnut Linguine
Ingredients
- 1/2 cup walnut halves
- 5 1/2 ounces dried linguine fini or spaghetti
- 2 tablespoons mascarpone cheese
- 2 tablespoons heavy cream
- 3 1/2 ounces gorgonzola dolce, chopped into small pieces
- Sea salt and freshly ground black pepper
Instructions
- Place the walnuts in a small skillet over low heat and toast until golden, about 5 minutes. Cool slightly, then chop.
- Cook the linguine in a large pot of boiling, salted water, according to the package instructions.
- Meanwhile, in a small heatproof bowl set over a saucepan of simmering water, or in a double boiler, combine the mascarpone and cream. Stir until incorporated, then add the gorgonzola and stir it in until melted. Season with salt and pepper.
- Drain the linguine in a colander, reserving a cup of the cooking water, and return the pasta to the pot. Stir in the sauce and 1/4 cup of the pasta water. Sprinkle in half the walnuts and toss together using tongs. Add more pasta water, if needed.
- Divvy between plates, sprinkle with the remaining walnuts, season with black pepper and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This simple gorgonzola and walnut linguine is so quick and easy to make yet tastes as sophisticated as something you would get in a good Italian restaurant. The combination of walnuts and gorgonzola cheese is one of my favorites ever!
I was overzealous when adding the pasta water so I had to let it sit and absorb that water for a few minutes. Next time I make it I will only add 1 Tbsp or so of water. I was not able to find gorgonzola dolce so I used regular gorgonzola.
Although I love walnuts, I thought 1/2 cup was a bit too much; I would cut back next time probably to 2 tablespoons mixed in the pasta and then additional for sprinkling. I served this with an arugula salad and we ate it as our dinner course. Delicious!
This gorgonzola and walnut linguine is divine! Everything I want from a recipe, few ingredients, easy to make, quick and good enough for company. The sauce can be made while the pasta is cooking and the results are delicious.
I added approximately 1/2 cup of pasta water and the sauce had a very nice consistency. Next time will make a little bit more sauce so I can dip bread. We enjoyed this dish very much, I don’t think the recipe could be improved, will be making again.
Heavy cream, mascarpone, and gorgonzola dolce—this triple threat of a sauce is buttery with a slight tang, and it pairs so well with the walnuts. At first glance at the recipe, I thought it would be too heavy and rich for the delicate thin pasta, but boy, was I wrong. The sauce is silky and surprisingly light in texture, it just flows with the long pasta.
Melting the heavy cream and the cheeses slowly using the double-boiler method must be the key here. I attempted to do the same in a small saucepan on low heat the second time I made this pasta, but it did not yield the same luscious texture.
This recipe makes a lovely dinner for two, but halve the recipe if you’re making it just for yourself, as it loses the velvety magic the next day, and it does not reheat well. Find yourself thinking about it the next day? Just make it again—it comes together in minutes. I highly recommend serving it on warmed plates.
This gorgonzola and walnut linguine is an indulgence, but made with enough protein and as little cream and mascarpone as possible to keep (most) guilt at bay.
There are a few recipe tweaks I would make: the nuts toast more evenly in a toaster oven and it’s easy to burn them in a pan as I did; a double boiler is unnecessary if the sauce is stirred on low heat; gorgonzola is soft and melts in so quickly that it doesn’t need to be in small bits first.
But back to how very good this dish is—lots of pepper ground on top made a huge difference, and we liked it even better cold from the fridge the next day because the flavor of the cheese and walnuts really came through. If tripling it, I wouldn’t triple the pasta water. We served it with steamed broccolini and pinot gris.
