Orecchiette with Gorgonzola and Walnuts

4 servings

30 minutes

Orecchiette with gorgonzola and walnuts is a delicate and exquisite dish from sunny Italy. The small ear-shaped pasta perfectly holds the rich creamy sauce with aromatic gorgonzola, while the walnuts add a crunchy texture and a hint of sweet bitterness. This flavor combination reflects Italy's rich gastronomic culture, where simplicity and sophistication go hand in hand. This dish is perfect for a cozy dinner or special occasion when you want to feel the warmth of Italian cuisine. Sprinkled with freshly ground black pepper, it gains a slight spiciness that complements the creaminess of the cheese and the richness of the nuts. Orecchiette with gorgonzola is a harmony of taste captured in every bite.

Energy value per serving

• Calories: 469.8
• Proteins: 16g
• Fats: 23.3g
• Carbohydrates: 47.5g

Ingredients

• Orecchiette pasta: 250 g
• Milk: 0.5 glass
• Gorgonzola cheese: 120 g
• Crushed walnuts: 85 g
• Ground black pepper: 0.3 tsp

Cooking steps

1. Cook the pasta in a large pot of boiling water according to the package instructions. Drain the water.

   Required ingredients:

   • Orecchiette pasta: 250 g

2. Heat the milk and gorgonzola in a pan over medium heat for 3-4 minutes, or until the cheese melts and becomes thinner.

   Required ingredients:

   • Milk: 0.5 glass
   • Gorgonzola cheese: 120 g

3. Add the pasta, then the walnuts. Sprinkle with pepper.

   Required ingredients:

   • Orecchiette pasta: 250 g
   • Crushed walnuts: 85 g
   • Ground black pepper: 0.3 teaspoon