Best 7 Gorgonzola Linguine With Toasted Walnuts Recipes

GORGONZOLA LINGUINE WITH TOASTED WALNUTS

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
• Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
• Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• In a large bowl, combine lettuce with cheese and walnuts.
• Combine and whisk together dressing ingredients.
• Toss salad with enough dressing to coat but avoid over-dressing.
• Serve.

GORGONZOLA PASTA WITH WALNUTS

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat., Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.

GORGONZOLA LINGUINE WITH TOASTED WALNUTS

Steps:

• 1. Cook linguine as directed on package.2. While linguine is cooking, melt butter in 10-inch skillet over low heat. Cook garlic in butter, stirring occasionally, until garlic is golden. Stir in whipping cream, wine and salt. Simmer about 6 minutes, stirring constantly, until slightly thickened remove from heat. Stir in cheese until melted.3. Drain linguine. Toss linguine and sauce. Sprinkle with walnuts.Chopping NutsDid you know that frozen nuts are easier to chop than room-temperature nuts? Put nuts in the freezer for at least an hour before chopping them.NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 615 (Calories from Fat 370) Fat 41g (Saturated 23g) Cholesterol 120mg Sodium 290mg Carbohydrate 50g (Dietary Fiber 2g) Protein 14g % DAILY VALUE: Vitamin A 26% Vitamin C 0% Calcium 16% Iron 14% DIET EXCHANGES: 3 Starch 7 Fat 1/2 Skim MilkLighter Gorgonzola Linguine with Toasted Walnuts: For 11 grams of fat and 360 calories per serving, substitute evaporated fat-free milk for the whipping cream use 2 tablespoons finely chopped walnuts.Chopping Nuts Did you know that frozen nuts are easier to chop than room-temperature nuts? Put nuts in the freezer for at least an hour before chopping them.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola and 1 tablespoon of the walnuts for garnish.
• In food processor, place the rest of the ingredients except the parsley.
• Cover and process just until blended.
• *If you don't have a food processor, you can mix with an electric mixer on medium speed in a glass bowl.
• Stir remaining walnuts into cheese mixture.
• Spoon into shallow serving bowl.
• Sprinkle with reserved Gorgonzola, walnuts, and the parsley.