Spagetti with Gorgonzola-Walnut Sauce

E

evan

Well-known member
Comfort food for those of us who have been working and weeding in our gardens today smileys/wink.gif

Gorgonzola-Walnut Sauce

From 50 Great Pasta Sauces by Pamela Sheldon Johns

Serves 4

Ingredients:

1 cup whole milk

2 tablespoons heavy cream

6 ounces Gorgonzola

1/2 cup toasted walnuts, chopped, 1 tablespoon reserved

1/2 teaspoon minced fresh rosemary

1 pound dried pasta

Preparation:

In a medium saucepan, heat the milk and cream over medium heat. Add the cheeses and simmer, stirring until melted. Add the walnuts, reserving 1 tablespoon for garnish, and the rosemary, stirring to combine.

In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to warmed individual serving plates. Spoon the cheese sauce over the top and sprinkle with the remaining walnuts. Serve Immediately.

 
Here is a similar one. REC: Cindi's Tortellini With Gorgonzola

Just leave the chicken out of it. This is so good and I haven't made it in a long time. I am guessing she got this from Bon Appetit, but not sure.


* Exported from MasterCook *

CINDI'S TORTELLINI WITH GORGONZOLA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

1 pound skinless boneless chicken breasts
3 tablespoons butter
3/4 cup walnut or pecan halves
1 pound broccoli florets
1 3/4 cups chicken broth
12 ounces fresh tortellini or
8 ounces dry tortellini
1/2 cup onion -- finely chopped
1/2 cup Gorgonzola or other blue cheese -- packed and crumbled
4 teaspoons cornstarch
1/2 teaspoon pepper
1 tablespoon white wine vinegar

Cut chicken crosswise into 1/4-inch thick slices. Set aside. Cut broccoli into bite-size pieces. Set aside. Melt 1 tablespoon of the butter in a frying pan over medium heat. Add nuts and cook, stirring often until crisp. Watch carefully so you don't burn them. Drain nuts on a paper towel. Melt 1 more tablespoon butter in frying pan and cook chicken until done. Set aside. Add the broccoli to the frying pan and 2 tablespoons of the chicken broth. Cover and cook stirring occasionally, until tender. Add more broth if needed. Place aside with chicken. Cook tortellini according to package directions. Drain and set aside. While pasta is cooking Add remaining tablespoon of butter to frying pan. Cook onion over medium high heat, stirring often, until onion is soft. Sprinkle cornstarch over onion, stirring to mix well. Add 1 1/4 cups broth and bring to a boil, stirring constantly. Reduce heat to low and stir in 3/4 of the blue cheese, until smoothly blended. Add pepper, chicken broccoli, and the tortellini. Stir gently until heatd through. Stir in the wine vinegar and pour into a large serving bowl. Garnish with remaining nuts and blue cheese.

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Another cheese besides gorgonzola?

Making this right now and it says to "add the cheeses" is there more than one kind of cheese?

 
Hi Julia, I 'searched the book' at Amazon and the 6 oz of gorgonzola is the only cheese listed in

the recipe.

 
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