Tagliatelle with Gorgonzola and Toasted Walnuts
This recipe comes from Annie South, who was part of the 'How to Cook' television production team. It is equally delicious made with fresh walnuts if you are lucky enough to have a walnut tree yourself or know a friend who does.
Vegetarians may like to know there is a vegetarian 'style' Parmesan from www.bookhams.com and should choose Cashel Blue rather than Gogonzola
|1 lb (450 g) tagliatelle|
|8 oz (225 g) creamy Gorgonzola or Cashel Blue|
|8 oz (225 g) walnuts|
|4 oz (110 g) butter|
|10 fl oz (300 ml) single cream|
|8 spring onions, trimmed|
|freshly grated parmesan, to serve (see intro)|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 4, 350ºF (180ºC).|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia's Vegetarian Collection
First of all, bring the water to the boil for the pasta. Use a large saucepan; you need at least 8 pints (4.7 litres) of water for this quantity of pasta, with 1 level tablespoon salt added to it.
Meanwhile, place the walnuts on a baking tray in the oven and put a timer on for 6 minutes to toast them lightly.
Over a low heat, melt the butter in a medium-sized saucepan. Then add the cheese, followed by the cream and leave to simmer very gently to become a creamy sauce.
Once the pasta water is up to a fierce boil, put the pasta in and cook without a lid, for 5-8 minutes or according to the pack instructions. Now chop the nuts into small pieces, finely slice the spring onions, then add them to the sauce and season it with freshly milled black pepper and a little salt.
When the pasta is ready, drain it in a colander, then quickly return it to the saucepan. Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls sprinkled with parmesan cheese.
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Ricotta and Gorgonzola make the perfect combination for this dish but, if you can't find ricotta, cottage cheese will make an excellent alternative. This is quick, simple and delicious.
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