- 360 gr of short pasta
- 150 gr of creamy gorgonzola with Artigiana sheep’s ricotta
- 15 gr walnuts
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To prepare pasta with gorgonzola and walnuts, the first thing to do is shell the walnuts and chop them grossly. Lately boil the pasta in plenty of salted water and, while it is cooking, prepare the sauce: put the gorgonzola with sheep's milk ricotta in a pan, turn on a very low flame and add a few tablespoons of the cooking water. Keep adding cooking water until the cheese has completely melted. Drain the pasta and transfer it to the pan. Mix well the sauce with the caserecce pasta type and then add the crumbled walnuts. Set aside a couple of tablespoons for garnish. Turn off the heat and serve the pasta with gorgonzola and walnuts decorating the plate with remaining walnuts.