Pasta With Gorgonzola, Radicchio, Walnuts, And Orange Recipe

Name: Pasta With Gorgonzola, Radicchio, Walnuts, And Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped walnuts; kosher salt to taste; 1/2 to 3/4 pounds pasta, such as penne or gemelli, see notes; 1/4 cup olive oil; 1 to 2 heads radicchio, preferably Treviso (if you can find it), cut into 1-inch-wide ribbons, see notes; freshly ground black pepper; 6 ounces crumbled gorgonzola or other mild blue cheese; 1/2 cup chopped flat-leaf Italian parsley; zest of 1 orange, plus the juice (optional); grated Pecorino Romano or Parmigiano Reggiano, for serving, optional

Servings: persons

1 cup chopped walnuts
kosher salt to taste
1/2 to 3/4 pounds pasta, such as penne or gemelli, see notes
1/4 cup olive oil
1 to 2 heads radicchio, preferably Treviso (if you can find it), cut into 1-inch-wide ribbons, see notes
freshly ground black pepper
6 ounces crumbled gorgonzola or other mild blue cheese
1/2 cup chopped flat-leaf Italian parsley
zest of 1 orange, plus the juice (optional)
grated Pecorino Romano or Parmigiano Reggiano, for serving, optional

1
Heat a 12-inch skillet over medium heat. Add the walnuts and toast them over medium-low heat for about 4 minutes, stirring frequently so they do not burn. Remove and set aside. Wipe out skillet.
2
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and return to a rolling boil. Add the pasta and cook until al dente according to the package directions.
3
While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Add the radicchio and season with salt and pepper. Cook the radicchio until it begins to wilt and brown, about 5 minutes.
4
Stir in the gorgonzola and cook for 2 minutes. Add 1/2 cup of the pasta water directly from the pot and simmer for 3 minutes more. The water should emulsify the cheese and create a velvety texture.
5
Scoop the cooked pasta directly into the skillet (alternatively, drain, reserving plenty of the pasta cooking liquid) and toss to combine the pasta with the sauce. Add the walnuts and parsley and toss again until glossy, adding 1/4 cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce. Add the zest and toss to combine. Taste. Adjust as needed with more salt and pepper. I've been juicing the orange directly into the pot-I like the acidity/flavor/sweetness-but this is optional.
6
Plate in bowls and pass the grated Pecorino Romano or Parmigiana Reggiano.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup chopped walnuts, kosher salt to taste, 1/2 to 3/4 pounds pasta, such as penne or gemelli, see notes, 1/4 cup olive oil, and more.

Yes, Pasta With Gorgonzola, Radicchio, Walnuts, And Orange falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Gorgonzola, Radicchio, Walnuts, And Orange

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