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🍝 Creamy Pasta with Gorgonzola and Walnuts

905 kcal · 30 min · 4 servings

Ingredients

• 400 g Whole wheat pasta (Farfalle)
• Salt
• 2 Garlic cloves
• 1 bunch Arugula
• 80 g Walnuts
• 2 tbsp Rapeseed oil
• 100 ml Vegetable broth
• 1 tbsp White wine vinegar
• 350 ml Heavy cream
• 175 g Gorgonzola (45 % fat in dry matter; whole)
• Pepper

Instructions

1. 1. Bring water to a boil in a large pot and add some salt.
2. 2. Cook the pasta in the salted water for the time specified on the package until al dente.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Remove the rind from the Gorgonzola cheese and cut it into small cubes.
5. 5. Wash the arugula, remove any wilted leaves, and dry it thoroughly.
6. 6. Heat a pan and toast the walnuts in it without fat over medium heat until fragrant.
7. 7. Remove the walnuts from the pan and let them cool down.
8. 8. Chop the cooled walnuts coarsely.
9. 9. Add the oil to the same pan and heat it.
10. 10. Add the chopped garlic to the hot pan and sauté it over medium heat for two minutes until translucent.
11. 11. Deglaze the pan with the broth.
12. 12. Add the vinegar to the liquid in the pan.
13. 13. Pour the cream into the pan.
14. 14. Add the Gorgonzola cubes to the sauce.
15. 15. Stir the sauce continuously until the cheese has completely melted.
16. 16. Let the sauce simmer over low heat for five minutes.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Drain the pasta and let it drain well.
19. 19. Toss the pasta directly in the pan with the sauce.
20. 20. Portion the pasta onto the plates.
21. 21. Garnish the finished dishes with the arugula and walnuts.
22. 22. Serve the pasta immediately.

Nutrition per serving

• kcal: 905
• Protein: 23 g · Fett/Fat: 56 g · Carbs: 77 g