Prosciutto, walnut puree, gorgonzola, and sparkling wine create the most delicious sauce for the pasta.
How To Make Pasta With Gorgonzola and Walnut Sauce
Bring a large pot of water (with the 1 tsp of salt added if desired) to a boil over high heat. Purée 1/2 cup of the walnuts and the cream in a food processor or blender until smooth. Set aside the remaining walnuts.
In a large sauté pan, melt the butter with the olive oil over medium heat until bubbling. For about 6-8 minutes, sauté the onion, prosciutto, garlic and red pepper flakes. Stir until the onion is tender and the prosciutto begins to brown.
Deglaze the pan with wine. Swirl it around to dislodge any browned bits from the bottom of the pan. Continue cooking to reduce liquid by half. Stir in the stock, walnut purée, and 1/2 tsp salt and pepper. Bring to a boil, then simmer to a sauce-like consistency for up to 12 minutes.
Melt the Gorgonzola and Parmesan cheese in the sauce. Cook pasta in the boiling water according to package directions. Drain and return to the pot.
Pour the sauce over the pasta and simmer over low heat, stirring constantly until the pasta is well coated, for about 3 minutes. Turn the pasta out onto a warm serving dish, sprinkle with parsley and remaining 1/4 cup walnuts, and serve.
- Sugar: 4g
- Calcium: 117mg
- Calories: 522kcal
- Carbohydrates: 49g
- Cholesterol: 46mg
- Fat: 29g
- Fiber: 3g
- Iron: 1mg
- Potassium: 325mg
- Protein: 15g
- Saturated Fat: 10g
- Sodium: 1317mg
- Vitamin A: 446IU
- Vitamin C: 3mg
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