After making walnut and gorgonzola pesto pasta once, I kept making it again due to its success.
Walnut pesto truly has a different taste compared to classic pestos, but I must say it can be used either to season a good pasta dish or to create other recipes, such as my walnut and gorgonzola pesto pizza ravioli.
The sauce is the same as that used for this pasta dish, but obviously, the taste is very different, since it was used as a filling on a pizza base.
After being provided with walnut pesto for the first time by the company Terralcantara, and I feel I must recommend you try their products, I later made one all my own which I recommend you try.
I generally make walnut pesto with local walnuts and preserve it in small jars to freeze so I can have it available throughout the winter.
Follow the recipe step-by-step as suggested and make sure to keep the pasta al dente, so that when you finish cooking it in the pan it doesn’t overcook.
Try making the walnut and gorgonzola pesto pasta yourself and then let me know your thoughts.
About 635 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for making walnut and gorgonzola pesto pasta
- 7 oz Pasta of choice
- 3.5 oz Walnut pesto
- 2 oz Classic Gorgonzola
- 1.75 oz Soft Gorgonzola for spooning
- 1.5 oz Cooking cream
- 1.5 oz Grated Parmigiano Reggiano
Preparation of walnut and gorgonzola pesto pasta
Bring salted water to a boil for the pasta.
Cut the gorgonzola into pieces and set aside.
In the meantime, have a pan ready on the stove; add cooking cream, the pesto, and soft gorgonzola with a bit of cooking water, and when the pasta is al dente, drain it and pour it into the pan, tossing to finish cooking over medium heat.
Add the classic gorgonzola and off the heat, stir it into the pasta. Plate and serve, adding grated Parmigiano if desired.Follow me on Facebook Pinterest Twitter Instagram YouTube Telegram
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