Best Fusilli With Gorgonzola And Walnut Sauce Recipes

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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

FUSILLI WITH CREAMY GORGONZOLA SAUCE



Fusilli With Creamy Gorgonzola Sauce image

Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.

Provided by Vicki in CT

Categories     European

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup butter, melted
1/4 lb gorgonzola
1 cup half-and-half
1/4 cup tomato puree (not paste)
1/2 cup walnut halves
12 basil leaves, julienned
1 lb fusilli
1 cup parmesan cheese, grated
1 large tomatoes, peeled and seeded and cubed
salt and pepper

Steps:

  • In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
  • Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
  • Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

FUSILLI WITH GORGONZOLA AND WALNUTS RECIPE



Fusilli with Gorgonzola and walnuts recipe image

This fusilli with Gorgonzola and walnuts recipe only takes 15 minutes to cook and is special enough to serve to guests

Provided by Nichola Palmer

Categories     Dinner, Lunch

Time 15m

Yield Serves: 4

Number Of Ingredients 8

400g fusilli or other pasta shapes
1tbsp olive oil
50g fresh white breadcrumbs
150ml double cream
150g Gorgonzola cheese
100g walnuts, roughly chopped
50g white breadcrumbs
Parsley or celery leaves, to garnish (optional)

Steps:

  • Cook the pasta in a large pan of boiling salted water for 10 mins, until just tender.
  • While the pasta is cooking heat the oil in a small frying pan, add the breadcrumbs and fry, stirring, for 2 mins until golden and crisp. Remove from the pan and set aside.
  • Heat the cream in a small pan until just below boiling, remove from the heat and crumble in the Gorgonzola. Season with freshly ground pepper, there's no need to add salt as the cheese is quite salty.
  • Drain the pasta, divide between four bowls and pour over the blue cheese cream. Scatter over the walnuts and crispy breadcrumbs and garnish with parsley or celery leaves, if liked.

Nutrition Facts : @context https

GORGONZOLA AND PEAR AGNOLOTTI WITH SAGE & WALNUT BROWN BUTTER SAUCE



Gorgonzola and Pear Agnolotti with Sage & Walnut Brown Butter Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 14

10 ounces all-purpose flour, plus more for dusting
3 large eggs
1 tablespoon pink peppercorns
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
2 Anjou pears, peeled and finely diced
2 cloves garlic, smashed
1/2 cup walnuts, roughly chopped
8 sage leaves
2 tablespoons apple cider vinegar
1 cup mascarpone, at room temperature
2 tablespoons Gorgonzola dolce
Kosher salt, to taste
Freshly grated Parmigiano-Reggiano, for garnish
Freshly grated pecorino, for garnish

Steps:

  • Add the flour and eggs to the bowl of a food processor. Blend for 30 seconds until the mixture is sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly, but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand until it's supple and shiny, 1 to 2 minutes. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
  • Add the pink peppercorns to a small saute pan over medium heat. Toast the peppercorns until fragrant, 3 to 4 minutes. Transfer into a spice grinder and blend. Set aside.
  • Heat a large, high-sided saute pan over medium-high heat. Add 1 tablespoon of the butter and the pear and saute, stirring occasionally, until soft, about 5 minutes. Transfer the sauteed pear to a small sheet tray to cool.
  • Add the garlic and stick of butter into the same pan and gently melt over medium heat. Add the walnuts and sage. Cook the butter, swirling occasionally, until the milk solids have separated, and the butter is nutty and browned, but not burned, 7 to 8 minutes. Add the apple cider vinegar, then remove the garlic and discard.
  • Stir together the mascarpone and Gorgonzola dolce in a large bowl, beating well with a rubber spatula until fully combined. Add the cooled sauteed pears and 1/4 teaspoon of the toasted pink peppercorns and gently stir to combine. Season to taste with salt. Set up a pastry bag with a large round tip. Fill the bag with the mascarpone and Gorgonzola filling, then set aside.
  • To roll out the pasta, cut the dough into 6 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap so they don't dry out), flatten the dough with your palm. Feed the dough through your pasta roller on the widest setting. Fold the dough on either end to create an envelope, then feed through the pasta roller a second time. Fold the dough into an envelope again, decrease the pasta roller setting to make it thinner and run the dough through again. Repeat this process of folding and running through the pasta roller two times before decreasing the thickness of the roller, finishing with the thinnest setting.
  • Lay the sheets of pasta on a parchment paper-lined sheet tray and cover with a damp towel while you repeat with the remaining pieces of dough.
  • To fill and shape the agnolotti, lay a pasta sheet on a floured board with one of the long edges closest to you. Brush the edge closest to you with water. Pipe a line of filling down the center of the dough. Fold over the top portion of the dough to meet the edge that's been brushed with water. Pinch the dough on either side of each mound of filling to seal the dough and to ensure there are no air pockets. Using a fluted pasta wheel, trim the edge of the dough where it's folded to create a clean edge. Pinch the line of filling into 1-inch mounds. Cut between each mound of filling and pinch the sides. Transfer the agnolotti to a sheet tray dusted with flour and repeat with the remaining dough sheets and filling.
  • Set up a large pot of boiling water and season generously with kosher salt. Add the agnolotti and cook for 2 to 3 minutes; they will cook quickly.
  • Transfer the agnolotti directly into the brown butter sage sauce and toss gently to ensure they're fully covered. To serve, plate and garnish with more ground pink peppercorns, Parmigiano-Reggiano and pecorino.

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

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