Gorgonzola and Walnut Linguine
A fabulous simple starter packed full of flavour. A small portion is advised, as it’s so deliciously creamy, rich and tangy.
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
Serving: 1portion | Calories: 775kcal | Carbohydrates: 64g | Protein: 27g | Fat: 47g | Saturated Fat: 19g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 711mg | Fiber: 4g | Sugar: 3g