Rotelle with Walnut Gorgonzola Sauce

Total Time
28 min
8 min
20 min
Walnuts and Gorgonzola cheese were a winning combination in the popular bistro salads of the nineties, and they work brilliantly in this hearty pasta dish.


uncooked pasta

4 oz, Rotelle

part-skim ricotta cheese

½ cup(s)

reduced-sodium chicken broth

¼ cup(s)

lemon zest

1 tsp, grated

chopped walnuts

½ cup(s)

gorgonzola cheese

1 oz, crumbled

fresh parsley

2 Tbsp, flat-leaf, chopped


  1. Cook the rotelle according to package directions. Drain and place in a warmed serving bowl.
  2. Meanwhile, combine the ricotta, broth, and lemon zest in a medium bowl; mix until smooth. Spoon over the rotelle, then add the walnuts, Gorgonzola cheese, and parsley; toss to coat. Serve hot or at room temperature. Yields 1 cup per serving.


We’ve chosen rotelle, a stubby, spiral-shaped pasta, because its twists capture and hold bits of cheese and nuts. But any ridged, chunky pasta, such as cavatappi or rigatoni, will also do nicely. To make this dish ahead of time, just cover and refrigerate for up to a day. However, it doesn’t reheat well; instead, take it out of the refrigerator about 30 minutes before serving time and enjoy it at room temperature. Do not freeze.

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