Creamy Gorgonzola & Toasted Walnut Pasta Sauce

Rich gets recipe notifications from Sweet Paul that he shares with me if it especially interests him; or, if he thinks that it will especially interest me.

A pasta sauce with Gorgonzola, cream, and toasted walnuts? Heck, yeah!

When I was originally planning this, we were expecting to have young relatives – one who is pescatarian (she doesn’t eat meat, but does eat fish) – and another who is just a hungry college student.

I thought that this recipe would work for both. I could add blanched asparagus to the pot, then pass diced ham at the table for folk who would like to add a little sumpin’ sumpin’ pork to their dinner.

As it happened, plans changed and neither were able to join us, but, dinner will go on and, with just the two of us, I added the ham right to the pot along with the asparagus and all was right with the world.

Note: the original recipe called for using only heavy cream, which I thought would be a touch on the heavy side, so I added unsalted chicken stock.

•1-1/2 cup unsalted chicken stock
•1 cup heavy cream
•4 oz Gorgonzola, crumbled
•1/2 cup grated Parmesan cheese
•1/2 cup toasted walnuts
•1 tbsp chopped fresh chives
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper

Add Ins:
•Blanched asparagus, sliced
•Diced ham

Line a baking pan with parchment paper and heat your oven to 425º.

Arrange the walnuts in a single layer on the pan and bake for eight to ten minutes.

Remove and set aside to cool.

Heat the chicken stock and the cream in a pot over medium heat. Do not let it come to a boil.

Add the Gorgonzola and Parmesan cheeses and stir until they are melted and the sauce is smooth. Stir in the walnuts, chives, black and Aleppo pepper, and continue to cook until the asparagus and ham are both nicely heated through.

Serve over the cooked pasta of your choice with additional grated Parmesan – I used some wide Amish egg noodles, and served Garlic Butter Crescent Slices on the side.

What a nice dinner!

The sauce is quite a bit like a carbonara, but no eggs involved, so that won’t skeeve out any egg-averse folk, and that yummy crumbled then melted gorgonzola?


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