Rotelle with Walnut-Gorgonzola Sauce
- Total Time
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 pasta6 oz, (2 cups)
part-skim ricotta cheese½ cup(s)
reduced-sodium chicken broth¼ cup(s)
lemon zest1 tsp, grated
chopped walnuts½ cup(s)
gorgonzola cheese3 oz, (1/4 cup)
fresh parsley2 Tbsp, flat-leaf, chopped
- Cook the rotelle according to package directions. Drain and place in a warmed serving bowl.
- 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.