Recipe: Gorgonzola and walnuts pasta with marjoram
Pasta with aromatic herbs
February 26, 2011
 I love to use fresh aromatic herbs but let's admit it: it's winter, and it's time to use all those herbs harvested and stored during summer.
I have a lot of dried marjoram, and I can't think of another aromatic herb for walnuts recipes, as I told you in the post Walnuts Pasta with Marjoram.
This one adds the tasty gorgonzola: if you can't find it, use some blue cheese instead.
Gorgonzola and walnuts pasta with marjoram
Ingredients
Serves two:
170g mezze penne rigate (or another short pasta)
60g walnuts kernels
70g gorgonzola
1 tbsp butter
2 tbsp flour
100ml milk
2 tbsp grated parmesan
1 tsp marjoram
Directions
Mince coarsely the walnuts.
Melt the butter in a frying pan. Add the minced walnuts and mix well.
Meanwhile, bring a pot of salted water to a boil, add pasta and cook until al dente.
Sprinkle the walnuts with the flour and add the milk. Let thickens, then add the cubed gorgonzola.
Cook a few minutes, then add the grated parmesan and marjoram.
Drain well the pasta and season with the walnuts and gorgonzola sauce.
 One year ago:
Kidney beans burgers with Jalapeno
I am entering this in Presto Pasta Nights, hosted by Once Upon A Feast.
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