Walnut-Gorgonzola Penne
Tommy stumbled upon this recipe while he was in Italy for a summer. He made it in his cooking class, and carried the recipe all the way back with him over the Atlantic. It is a very simple recipe that doesn’t require much time or many ingredients. And it is full of flavor. We’ve had it a few times over the past few years. It sits a little heavy on the stomach, so if you’re looking for a lighter meal, this is not the one for you.
Walnut-Gorgonzola Penne
Ingredients
1 lb Penne Pasta
2 tbsp olive oil
4 thick slices of onion, chopped
1 cup walnuts, chopped
1.5 oz Gorgonzola cheese
3/4 cup heavy cream
1/2 cup vegetable stock
1/4 cup parsley, chopped
Salt
Pepper
1/4 cup Parmesan cheese
Preparation
Boil some water and cook Penne according to directions on box.
Meanwhile, saute the oil and onion in a pan on medium-low heat until translucent (about 10 minutes). Add walnuts and saute for another 4 minutes. Add the Gorgonzola and let melt, about 2 minutes. Add the heavy cream and Vegetable Stock and increase heat to medium, cooking until creamy. Add the parsley, Parmesan cheese, salt, and pepper. Add the drained pasta to the mixture and serve.