Gorgonzola Walnut Pasta

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup (25g) ground walnuts
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic (pressed)
• 1/2 cup (120ml) dry white wine
• 1/4 cup (60ml) heavy cream (30-36%)
• 1/2 cup (100g) gorgonzola cheese (I used mild (dolce) variety)
• 2-4 tablespoons pasta cooking water
• salt and black pepper (to taste)
• 6.5- oz (180g) spaghetti
• fresh basil leaves
• a few walnuts to sprinkle on top (toasted)
• 1 tablespoon grated Parmesan cheese

Instructions

1. 1

   Prepare all the ingredients.

2. 2

   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.

3. 3

   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.

4. 4

   Add the wine, cook, stirring constantly, for a couple of minutes, until almost evaporated.

5. 5

   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.

6. 6

   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).

7. 7

   Season to taste with salt and pepper (I like lots of pepper).

8. 8

   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).

9. 9

   Enjoy!