Tagarin with gorganzola and walnuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe tagarin pasta, rolled to thinnest setting, and cut into 1/8th inch strips | |
| 1 | cup | Whipping cream |
| ½ | cup | Walnuts |
| ½ | cup | Gorgonzola, broken into thumbnail-sized pieces |
Directions
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 inch to 14 inch saute pan, heat cream and walnuts to boil and remove from heat. Drop pasta into water and cook until tender, about 45 seconds. Drain well and toss into pan with nuts. Sprinkle with Gorgonzola cheese pieces, toss two or three times and serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #506 by Sue <suechef@...> on Mar 09, 1997.
Related recipes
- Gnocchi al gorgonzola (sauce)
- Gorgonzola and walnut sauce
- Gorgonzola linguine with toasted walnuts
- Gorgonzola polenta
- Gorgonzola sauce
- Gorgonzola sauce for gnocchi
- Gorgonzola with spiced walnuts and port wine syrup
- Green gnocchi with caduta di formaggio
- Orecchiette & walnuts
- Pansoti with walnut sauce
- Pasta with gorgonzola and walnuts
- Pears with gorganzola
- Penne with gorgonzola, walnuts, and spinach
- Ricotta and nutmeg dumplings with gorgonzola sauce
- Spaghettini with gorgonzola and walnuts
- Tagarin
- Tagarin with gorgonzola and walnuts
- Tortelli of gorgonzola with walnuts and tomato butter
- Tortellini with walnut pesto
- Walnut and gorgonzola salad