Recipe
Toasted Pecans With Gorgonzola Sauce Pasta Recipe
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- 2-3 garlic cloves, crushed .
- 12 oz pasta (linguini, spaghetti, penne rigate or rigatoni) .
- 2 tbsps unsalted butter, at about room temp .
- 8 oz gorgonzola, crumbled, at about room temp .
- 2 tbsps parmesan cheese, grated, plus extra for serving .
- black pepper, to taste (freshly ground is best)
Directions
- Step #1 Place pecans in a small, unoiled, shaking pan every once in awhile, heavy nonstick skillet & cook over high heat, until toasted golden brown & crisp (about 1-2 mins); be careful not to burn.
- Step #2 Remove from heat & set aside.
- Step #3 Combine garlic, butter, Gorgonzola & Parmesan cheese in pasta serving bowl.
- Step #4 Mix ingredients in a heatproof bowl & set it aside to warm to about room temp OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil.
- Step #5 Cook pasta In a large-ish pot of boiling, salted water until al dente.
- Step #6 Drain pasta & as soon as possible add to sauce in bowl & toss.
- Step #7 Transfer to warmed dinner plates & garnish with pecans.
- Step #8 Serve at once with extra Parmesan cheese & pass the peppermill.
- Enjoy the Toasted Pecans With Gorgonzola Sauce Pasta recipe
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