Tagliatelle with Gorgonzola Cheese and Roasted Walnuts
4 servings
30 minutes
Tagliatelle with Gorgonzola cheese and roasted walnuts is a delightful dish of Italian cuisine that combines the richness of creamy sauce and crunchy nuts. Tagliatelle, originating from the Emilia-Romagna region, perfectly holds the thick sauce that melts from Gorgonzola cheese, adding a piquant and slightly spicy flavor to the dish. Lightly roasted walnuts add textural contrast and a subtle nutty aroma. A light touch of fresh green onions and Parmesan completes the composition, creating a harmony of flavors. This dish is perfect for both a cozy dinner and an exquisite festive table. Serving it on a warm plate allows one to feel the richness of Italian traditions and enjoy the depth of flavors that unfold with each bite.
1
Cook the tagliatelle in a large pot (8 minutes). Place the walnuts on a baking sheet and put them in the oven for 5-6 minutes. Melt the butter in a medium-sized pot over low heat, add cheese and cream, and cook until a creamy sauce consistency is achieved.
- Tagliatelle: 230 g
- Walnuts: 110 g
- Butter: 50 g
- Gorgonzola cheese: 110 g
- Cream: 150 ml
2
Chop the nuts slightly, thinly slice the green onion (4 stalks) and add to the sauce. Season with salt and pepper. Drain the cooked pasta and immediately return it to the pot. Pour in the sauce and stir for 30 seconds.
- Walnuts: 110 g
- Spring onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Serve in warm pasta plates, sprinkled with parmesan and herbs.
- Grated Parmesan cheese: 1 tablespoon
- Fresh herbs: to taste
