11 gen 2010

Pappardelle with walnuts and gorgonzola


500 g pappardelle Barilla
200 grams of gorgonzola

50 g butter
100 grams of shelled walnuts
50 grams of grated parmesan
1 tablespoon heavy cream
1 sprig of parsley


In a nonstick skillet melt the butter with gorgonzola, meanwhile prepare the sauce by putting nuts in the blender, shelled walnuts (keeping some aside to put on your plate coarsely ground), cream, milk, parsley and 2 tablespoons oil, whisk until it becomes creamy. Drain the pasta, and mix them with walnut sauce, pour everything into the pan with the gorgonzola and mix with the grated cheese and pepper.

Nessun commento:

Posta un commento