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

Bruschetta Fai Da TeBuild Your Own Beef Bruschetta

Half the pleasure of food is being able to enjoy it with your friends and family. I love dishes that can be placed in the centre of the table so that everybody can help themselves. It's the most social form of eating and it means I'm not stuck in the kitchen! This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that.

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

Strudel Italiano ClassicoClassic Italian Apple Strudel

This dessert is usually associated with Germany and Austria, but it is also often prepared in the northern regions of Italy. Although the classic strudel is made with apples, it can also be made with other fruit fillings such as cherries, peaches or pears, depending on the time of year and what fruit is in season. A fantastic dessert that can be eaten warm or cold, as a pudding or served at teatime....

6

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Creamy chocolate rice pot with raspberries and almondsRisotto al Cioccolato

This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very...

2

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Torta di Polenta con Arance e CointreauPolenta Cake with Oranges & Cointreau

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.

8

Serves

11

Ingredients
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe