Gorgonzola Pasta with Walnuts
prep time
5 minutes
cook time
25 minutes
Ingredients
4 ounces uncooked penne pasta
1 large Peri & Sons sweet or yellow onion, thinly sliced
2 tablespoons olive oil
1 garlic clove, minced
1 cup (4 ounces) crumbled Gorgonzola cheese
2 tablespoons balsamic vinegar
1/4 teaspoon salt
2 tablespoons chopped walnuts, toasted
1 tablespoon chopped chives
Cracked black pepper, to taste
1 large Peri & Sons sweet or yellow onion, thinly sliced
2 tablespoons olive oil
1 garlic clove, minced
1 cup (4 ounces) crumbled Gorgonzola cheese
2 tablespoons balsamic vinegar
1/4 teaspoon salt
2 tablespoons chopped walnuts, toasted
1 tablespoon chopped chives
Cracked black pepper, to taste
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook onions in oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat.
Drain pasta, reserving 1/4 cup of the cooking water. Add pasta to the skillet. Stir in the cheese, vinegar, salt and remaining pasta water. Cook for 2-3 minutes until sauce thickens a bit. Sprinkle with walnuts. Garnish with chopped chives and black pepper, if desired.
Drain pasta, reserving 1/4 cup of the cooking water. Add pasta to the skillet. Stir in the cheese, vinegar, salt and remaining pasta water. Cook for 2-3 minutes until sauce thickens a bit. Sprinkle with walnuts. Garnish with chopped chives and black pepper, if desired.
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