Blue Cheese Pasta with Toasted Walnuts
Creamy blue cheese pasta with toasted walnuts recipe - ready in 30 minutes! Learn how to make this rich Gorgonzola penne pasta with garlic cream sauce and walnut garnish.
Equipment
- large pot
- skillet
- measuring spoons
- measuring cups
- knife
- cutting board
- strainer
- mixing bowl
Ingredients
Pasta and Sauce
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 4 ounces blue cheese crumbled (such as Gorgonzola or Roquefort)
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
Garnish
- 1/2 cup walnuts chopped
- 2 tablespoons fresh parsley finely chopped, for garnish (optional)
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 12 ounces of penne pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, carefully reserve 1 cup of the starchy pasta water, then drain the pasta well and set aside.
- While the pasta cooks, toast the walnuts. Heat a small, dry skillet over medium-low heat. Add the 1/2 cup of chopped walnuts and toast for 3 to 5 minutes, stirring frequently, until they become fragrant and are lightly golden brown. Immediately transfer the walnuts from the hot skillet to a plate to prevent burning and set them aside.
- In the same large pot used for the pasta (or a separate large skillet), melt 2 tablespoons of unsalted butter over medium heat. Add the 2 cloves of minced garlic and cook for about 1 minute, stirring constantly, until the garlic is fragrant but has not browned.
- Pour in 1 cup of heavy cream, then add the 4 ounces of crumbled blue cheese, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Stir gently as the sauce heats, allowing the blue cheese to melt and fully combine with the cream. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until it has thickened slightly.
- Add the cooked and drained pasta directly to the blue cheese sauce in the pot. Toss thoroughly to coat the pasta evenly with the creamy sauce. If the sauce appears too thick, add the reserved pasta water, 1/4 cup at a time, stirring until you achieve your desired consistency.
- Stir in about two-thirds of the toasted walnuts, reserving the remaining one-third for garnish. Taste the pasta and adjust the seasoning with additional salt or black pepper if needed.
- Serve the pasta immediately in warm bowls. Garnish each serving with the remaining toasted walnuts and the 2 tablespoons of fresh, finely chopped parsley, if desired.
Notes
Reserve pasta water to adjust sauce consistency. Toast walnuts carefully to prevent burning.