Penne with gorgonzola and walnuts – for elegance

Blue Cheese for penne recipe

Recently, I’ve been planning my work wardrobe around being able to wear leggings under things, and matching with my boots. The sidewalks are covered in gray ice. Salt stains the carpet. Things just got a little schlubby.

And then, suddenly, spring feels as though it might just happen after all. The snow recedes. “what’s that weird beeping?” I ask Jon.

“A bird,” he replies.  So this is a dinner to celebrate that. Creamy gorgonzola, crunchy walnuts, buff, elegant perfection. 15 mins pan to table. Simple to make, yet elegant enough for date night. Nothing schlubby about it. So light a candle. Open up the Sauvignon Blanc. Live a little. Even if you are, like me, eating it in front of House of Cards.

Penne with Gorgonzola and walnuts (serves 2)

2 ½ cups dried penne
½ cup crumbled gorgonzola
1/2 cup cream
¼ cup walnuts
salt and pepper
2 cups arugula (rocket) – optional
  • Bring a large pot of water to the boil. Salt well, then add the pasta and put on a timer for a minute less than the packet says.
  • While it’s cooking, toast the walnuts in a warm oven for a few mins. As soon as you can smell them toasting, they’re done. Crumble them up a bit.
  • When the timer goes, fish out a cup of the water, then drain, and put the pasta back in the pan on a low heat.
  • Add the gorgonzola, cream and arugula (if using). Add a little bit of pasta water to make a sauce. Let the pasta cook for another minute in the sauce to let everything meld.
  • Serve with plenty of pepper and a good grating of parmesan.
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