Pappardelle with walnut and Gorgonzola sauce

Serves 4

Skye Gyngell
Sunday 11 October 2009 00:00 BST
Comments
Walnut and Gorgonzola sauce works well with any good-quality, egg-based pasta
Walnut and Gorgonzola sauce works well with any good-quality, egg-based pasta

This rich, indulgent sauce works well with any good-quality, egg-based pasta.

For the sauce

100g/31/2oz young walnuts
2 tbsp freshly grated Parmesan
1 clove of garlic, peeled and finely chopped
Sea salt and freshly ground black pepper
150ml/5fl oz double cream
50g/2oz Gorgonzola (preferably dolce, the softer milder variety)
300g/10oz pasta (I use pappardelle)

Crack the walnuts, remove the nuts from their shells and pound with a pestle and mortar until they are in small pieces. Sprinkle over the Parmesan and add the garlic. Season with plenty of black pepper and a small amount of salt. Pour in the cream and stir well to combine.

Place a large pot of well-salted water on to boil and cook the pasta following the instructions on the packet.

While the pasta is cooking, gently warm the sauce in a small saucepan. Add the Gorgonzola and stir continuously while the cheese melts. Now drain the pasta and dress with a generous knob of butter, spoon over the sauce and toss to combine. Taste and adjust the seasoning if necessary.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in