PENNE RIGATE WITH WALNUTS AND GORGONZOLA

Makes 6 servings 

This delicious pasta was served to a small group I was with in Cuneo on a cold winter day many years ago. Gorgonzola dolce is an especially creamy, mild cheese with a lovely, buttery flavor. Seek out the best walnuts you find. 

500 g penne rigate (or rigatoni, ziti, or garganelli)
6 ounces Gorgonzola dolce cheese
80 g walnuts, coarsely chopped 
40 g butter
Kosher salt (for pasta water)

Cut the Gorgonzola into 1 cm pieces and place in a large, shallow saucepan with butter and ¾ of walnuts. Set pan aside.

Bring a large pot of salted water to a boil and add pasta. Cook pasta al dente, about 9-10 minutes. Stir pasta so it does not stick to bottom of pan. When pasta is cooked, drain pasta, reserving 125 ml of pasta water. Add pasta and a large spoonful of pasta water to nut mixture. Place saucepan on medium hot burner to partially melt Gorgonzola, stirring in a circular motion with tongs. Add another spoonful of hot pasta water, if needed, for a creamier sauce. Transfer to a warm, shallow serving bowl. Garnish pasta with remaining.

©2022 Christopher Lee