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Penne with Gorgonzola, Walnuts and Celery.



Photo by Alessandra Zecchini©

Ingredients

500 g penne

Salt for the water

10 walnuts

1 celery stalk

100 g gorgonzola or vegetarian blue cheese.

Serves 4-5


Cook the penne al dente in plenty of salted boiling water (according to packet instructions).

In the meantime shell about 10 walnuts and clean and chop a celery stalk. I also try to remove all the ‘strings’ from the celery. In a large frying pan place the gorgonzola and add a ladle of water from the pasta, then on low heat slowly melt the cheese. Add the walnut kernels and the celery. Drain the penne and add to the gorgonzola sauce. Stir and serve.

I like to add celery to this pasta because it gives it a nice fresh and crunchy taste.

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Comments

  1. PamApril 1, 2010 at 1:04 PM

    This sounds great with all the walnuts. I've never seen a recipe with pasta and walnuts, I don't think. This, I will try!

    ReplyDelete
  2. CDCApril 1, 2010 at 1:44 PM

    that looks wonderful!

    ReplyDelete
  3. DailyChefApril 2, 2010 at 7:08 AM

    Love the walnuts and the gorgonzola!

    ReplyDelete

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