Farfalle con noci e Gorgonzola
Pasta salad with walnuts and Gorgonzola cheese

About This Recipe

Are you looking for a delicious cheese recipe with a difference? If you are, you’ve found it! Here’s my pasta salad with walnuts and gorgonzola cheese for you to enjoy.

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

TwitterFacebook

4

Serves

7

Ingredients

Cheese

Main Ingredient

Pasta Recipes, Salads

Type

Ingredients

  • 500g farfalle
  • 8 tablespoons plus extra for drizzling extra virgin olive oil
  • 250g - cut into 1cm cubes cold Gorgonzola cheese
  • 100g walnut halves
  • 200g rocket
  • 2 tablespoons balsamic vinegar
  • to taste salt and pepper

Weight Converter

Found in This Book

Feast your eyes on the finest pasta salad with walnuts and gorgonzola cheese! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Pour 4 litres of water into a large saucepan and bring to the boil with 2 tablespoons salt.

Cook the pasta in the large saucepan of boiling salted water until al dente. Drain the pasta through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, drizzle with oil and leave on the side to drain for 5 minutes. Give the pasta a good shake every minute or so.

Meanwhile place the Gorgonzola, walnuts and rocket in a large bowl. Pour over 8 tablespoons of extra virgin olive oil and the balsamic vinegar. Season with salt and pepper and mix thoroughly.

Add the pasta to the bowl and gently toss everything together to allow the flavours to combine.

Cover with cling film and leave to rest at room temperature for 5 minutes. Stir every 2 minutes.

Serve immediately or keep in a sealed container in the fridge for the following day. Do not keep longer than 48 hours and always eat it at room temperature.

Once you’re done, simply sit back and enjoy your pasta salad with walnuts and gorgonzola cheese and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Bucatini alla Carbonara

View Recipe

Next Recipe

Chicken breasts in mascarpone sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines Stuffed wth Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Gnocchi al Forno con Cannellini, Spinaci e PomodoriBaked Gnocchi with Cannellini Beans, Spinach and Tomatoes

I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Svizzere Do AgnelloSpicy Lamb Burgers With Herbed Yoghurt

For burgers, lamb makes a really nice change from beef. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. The yogurt makes a lovely cooling accompaniment to the spicy burgers. Light that barbecue and open the cold beers...!

6

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Tonno Scue’ Scue’Seared Tuna Steak with Courgettes and Capers

If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. Southern Italian people, me included, are absolutely crazy about tuna. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. The reason it is called this is because the few ingredients used are put...

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Tonno alla griglia con bricioleGrilled tuna steak with garlic breadcrumbs

Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. A crisp salad is all you need to...

4

Serves

9

Ingredients
View Recipe