Fig And Walnut Pasta With Gorgonzola Recipes

GORGONZOLA WALNUT PASTA

Steps:

• Prepare all the ingredients.
• Cook the pasta al dente (it should have a bite to it), in a small amount of well-salted water. Drain the pasta about 30 seconds before the end of the cooking time, reserve about 1/2 cup pasta cooking water. While the pasta cooks, make the sauce.
• Heat the olive oil and butter in a large frying pan, add the walnuts, lemon zest, pepper, and garlic, cook over medium heat for about 2 minutes, until the walnuts are slightly browned and fragrant.
• Add the wine, cook, stirring constantly, for a couple of minutes, until almost evaporated.
• Add the cream, turn the heat to the minimum and add gorgonzola, stir until cheese is melted and the sauce is smooth, take the pan off the heat.
• Toss the cooked pasta with the sauce and add about 2-4 Tbsp of the pasta cooking water (add more if the sauce is too thick).
• Season to taste with salt and pepper (I like lots of pepper).
• Serve immediately (the sauce thickens quickly), sprinkle fresh basil leaves, grated parmesan and chopped walnuts on top (you can toast the walnut on a dry pan for extra flavor).
• Enjoy!

GORGONZOLA PASTA WITH WALNUTS

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat., Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.

FIG AND WALNUT PASTA WITH GORGONZOLA

Steps:

• Prepare pasta according to package directions. Drain; toss with olive oil; set aside. Melt butter in large skillet while pasta cooks. Add onion and sauté over medium-high heat 5 to 6 minutes, stirring frequently, until golden brown. Remove fig stems, coarsely chop figs and stir into onions with walnuts. Season with salt and heat through. Pour fig mixture over pasta then sprinkle with cheese and parsley, if using; toss gently. Serve immediately.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

GORGONZOLA, FIG AND WALNUT TARTLETS

Steps:

• Heat oven to 425°F Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
• In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
• Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.