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Pasta with gorgonzola/walnut sauce




Source of Recipe


This recipe is from John Delisi of Trattoria Gianni, Chicago.
Heat oven to 325 degrees. Toast a quarter cup of walnuts for 10-12 minutes. Boil your water and cook a half pound of pasta until al dente. While pasta cooks, melt a tablespoon of butter in a skillet and cook a chopped clove of garlic for one minute. Add a half cup of bread crumbs and cook three minutes until golden. Let cool. Stir in two tablespoons of fresh basil, salt and pepper to taste.

Before serving, heat one cup of crumbled gorgonzola cheese with a half cup of milk or half-and-half. Whisk constantly and add a generous amount of fresh ground black pepper. To serve, drain pasta and place in a large bowl. Toss with cheese sauce to coat. Sprinkle with crumb mix and toasted walnuts. Garnish with basil. Makes four servings.