Fettuccine with Gorgonzola and Walnuts


From The Round Barn Winery

1 (1 lb) package fettuccine or tagliatelle
1/4 cup olive oil
2 large onions, cut in half and sliced
4 ounces Gorgonzola Piccante, crumbled (May also be referred to as naturale, mountain, di monte or stagionato. Do not use “dolce” variety.)
1/2 cup chopped walnuts, toasted

Bring a large pot of lightly salted water to a boil. Add pasta, and cook according to instructions or until al dente; drain and reserve a 1/2 cup of the pasta water.

Heat oil in a large skillet over medium low heat. Sauté onions until soft and golden brown but not crisp, about 10 minutes. Combine pasta, onion mixture and Gorgonzola, in a larger skillet or serving bowl. Toss until evenly coated and cheese is melted. Add a few tablespoons of the pasta water if necessary to moisten. Top each serving with walnuts and serve.

Serve with Round Barn Cabernet Sauvignon.

Estimated Prep Time: 10 minutes
Cooking time: 30 minutes

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