Gorgonzola Pasta With Spinach And Walnuts Food

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

PENNE WITH GORGONZOLA AND WALNUTS

Steps:

• Cook the pasta in boiling water until firm but tender.
• In a large skillet, heat the butter and oil.
• Add the sage, ham, shallots, and walnuts, and cook over medium until the ham begins to brown and the shallots become tender and translucent.
• Add milk, cream, and gorgonzola, and stir and cook until the cheese is melted and the sauce is smooth, about 2 minutes.
• Reduce heat to low, add the nutmeg and Parmesan, and toss with cooked pasta.
• Top with more Parmesan.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

SPINACH GORGONZOLA WALNUT SHELLS WITH PARMESAN CREAM

Steps:

• Heat oven to 350º. Spray a 13x9 baking dish with cooking spray.
• Cook pasta shells to desired doneness as directed on package.
• Meanwhile, squeeze spinach to remove moisture.
• In food processor or blender, combine spinach, ricotta, gorgonzola, walnuts, 1 garlic clove and egg.
• Process 30-45 seconds in food processor (1-2 minutes in blender) or until well mixed.
• In large saucepan, melt butter over medium heat. Add minced garlic clove and stir 1 minute or until tender.
• Stir in flour, salt and pepper; cook and stir until bubbly.
• Gradually add half-and-half, stirring constantly with wire whisk.
• Cook and stir 5-6 minutes or until mixture comes to a boil.
• Stir in parmesan cheese; pour sauce into baking dish.
• Drain pasta shells; rinse with hot water. Drain well.
• Spoon about 1-1/2 tablespoons filling into each pasta shell.
• Arrange stuffed shells in single layer over sauce. Cover tightly with foil.
• Bake at 350º for 20-25 minutes or until thoroughly heated and sauce is bubbly.
• To serve, spoon sauce over stuffed shells.