Penne Rigate with Gorgonzola and Walnuts

The Penne Rigate with Gorgonzola and Walnuts are a creamy and tasty first course, perfect for cheese lovers. Here’s the recipe:

Ingredients

• 350 g of penne rigate
• 150 g of sweet gorgonzola
• 100 ml of cooking cream
• 50 g of walnuts, coarsely chopped
• grated parmesan (to taste)
• Salt and pepper to taste
• Pinch of nutmeg (optional)
• Butter (for the pan)

Preparation

1. Cook the penne rigate in a pot of boiling salted water following the package instructions until al dente.

2. Meanwhile, in a pan, melt a knob of butter and add the gorgonzola cut into pieces.

3. Let the gorgonzola melt over low heat and, once creamy, add the cooking cream.

4. Adjust with salt and pepper, and add a pinch of nutmeg if desired.

5. Drain the penne reserving some cooking water and transfer them to the pan with the gorgonzola sauce.

6. Add some of the chopped walnuts and a tablespoon of grated parmesan. If necessary, use some of the reserved cooking water to adjust the creaminess of the sauce.

7. Mix well so that the pasta is evenly flavored with the dressing.

8. Plate and add the remaining walnuts on the plates before serving.

Serve the Penne Rigate with Gorgonzola and Walnuts hot and creamy, with a perfect balance between the intense flavor of the gorgonzola and the crunchiness of the walnuts for an interesting and appetizing texture. Enjoy your meal!