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Gorgonzola Garganelli with Toasted Walnut Pesto

Save this for a snowy day when you want a rich and creamy pasta dish that warms the soul. Open a hearty Zinfandel, light a fire, and make sure there’s enough for seconds.
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Servings 4 people

Ingredients
  

Walnut Pesto

  • 1 cup shelled walnuts toasted
  • 1 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese

Pasta

  • 1 pound garganelli pasta
  • 2 cups heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 4 ounces Gorgonzola Piccante room temperature
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

Walnut Pesto

  • Add toasted walnuts to a mortar and pestle or food processor and grind until coarse.
  • Add minced garlic and mix until combined.
  • Add oil in 3 batches, stirring to combine.
  • Fold in parmesan cheese.
  • Store in airtight container until needed.

Pasta

  • Bring salted water to a boil in a large pot. Cook pasta until al dente, about 8 to 10 minutes.
  • Reserve one cup of pasta water and strain pasta. Return pasta to the pot, cover, and set aside.
  • Simmer heavy cream and nutmeg in a medium saucepan over medium heat until cream is reduced by half.
  • Add Gorgonzola and stir until cheese melts and sauce becomes smooth.
  • Pour sauce onto pasta and stir to coat.
  • To serve, divide pasta into 4 warm bowls and top with a spoonful of walnut pesto. Add salt and freshly ground pepper to taste.