Gorgonzola – Nut – Pasta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon walnuts, chopped
- 3 clove (s) garlic, chopped
- 3 tomato (s), diced
- 1 ½ tablespoon olive oil
- 300 g Goronzola, diced
- 12 tablespoon milk
- 600 g ribbon pasta (taliatelle)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil. Fry the garlic and walnuts in it. Add milk and gorgonzola and bring to a boil. Stir until the cheese has melted.
- At the same time bring plenty of water to the boil for the pasta, add salt. Cook the pasta al dente in it.
- Mix the sauce with the diced tomatoes, season with salt and pepper and add some cooking water if necessary. Mix with the drained pasta and serve immediately.
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