Tagliatelle with gorgonzola and toasted walnuts

Pasta1

Gorgonzola cheese may not win any accolades for its beauty. But when it comes to the taste of this Italian blue cheese [and once again, it might not find a lot of fans] it’s a very strong flavour with a sweet aftertaste. The cheese itself is very creamy and is used in the Quattro Formaggi [Four cheese] pizza.

While I’ve enjoyed Quattro Formaggi pizza a number of times, I never truly discovered this beautiful [and I don’t use this adjective lightly] cheese until I came across this recipe in Delia Smith‘s Delia’s Vegetarian Collection. The original recipe is from Annie South of How to Cook.

Post University, I was fairly broke and very inspired by Come Dine With Me and instead of going out to eat Italian, I planned an Italian meal for a bunch of friends at home. I honestly, don’t remember what the entire 3-course meal consisted of, there was an awful lot of wine and then there was this. Ever since that day, this is one of my favourite pasta recipes – it may not be the most attractive looking pasta, but it’s got a distinct taste that few can forget.

I recently cooked this pasta when I discovered all the ingredients were available at the supermarket next to my house. This is a fairly easy recipe and takes about 30-45 minutes to cook. You can also save a little to carry it for lunch the next day.

GroceriesTagliatelle with gorgonzola and toasted walnuts
Adapted from Delia’s Vegetarian Collection
Serves 4

225g  (8oz) tagliatelle
8 pints (4.7 litre) water
110g (4oz) walnuts
50g (2oz) butter
110g (4oz) creamy Gorgonzola or Cashel Blue
150ml (5fl oz) single cream [I used Amul’s Fresh Cream]
4 spring onions, finely sliced
freshly grated Parmesan, to serve
salt and black pepper

– Preheat the oven to 180ºC/ 350ºF
– Boil the water with 1tbsp of salt. Once the water is up to a fierce boil, add the tagliatelle. Cook for 6-8 minutes without lid.
– Place the walnuts on a baking tray in the oven for 6 minutes and toast them lightly.
– In a pan, melt the butter, add cheese and cream and leave to simmer on a low flame to create a creamy sauce.
– Once the walnuts are toasted, remove from oven, allow them to cool slightly and chop them into small pieces.
– Add the walnuts and finely sliced spring onions to the sauce and season it with salt and pepper.
– Once the pasta is ready, drain it and add to the pasta to the saucepan.
– Pour in the sauce into the pasta, toss it for about 30seconds until the sauce and pasta are fully incorporated.
– Serve hot sprinkled with Parmesan cheese.

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