WHOLE-WHEAT PASTA WITH GORGONZOLA CHEESE, CELERY AND WALNUTS
Prep time
Cook time
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Wholemeal pasta (cellentani) with gorgonzola cheese, celery and walnuts. This creamy whole-wheat pasta dish is perfect for a meat free Monday, is made with gorgonzola cheese, celery and walnuts and is luscious texture, try it now!
AUTORE: Sonia Monagheddu | OPSD blog
TIPO DI RICETTA: Pasta
CUCINA: Italian
PORZIONI: 4
INGREDIENTI
380 g of wholemeal cellentani (or other short pasta)
a bunch of green celery
150 g of gorgonzola cheese
100 g of ricotta cheese
milk
50 g of kernels, chopped
a pinch of salt
30 g of butter
paprika
grated Parmesan cheese to sprinkle (discretionary)
COME PROCEDERE
Wash the celery. Remove the harder stalks one by one and, with the help of a potato peeler, also the filaments.
Chop both the stalks and the tenderer leaves. Set aside.
Cut the gorgonzola into small cubes.
Use a hand blender to blend the gorgonzola with the ricotta, the salt and just a trickle of milk. You have to get an homogeneous sauce. Set aside.
Fill a pot with abundant water and put it on the stove. When the water boils, add the salt and cook the pasta until “al dente”.
Drain with a colander and set aside one or two tablespoons of its cooking water.
In a large non-stick saucepan, melt the butter. Pour the pasta in the pan and add the cheese sauce, stirring well with a wooden spoon.
Add also the chopped celery, the kernels and just enough cooking water, if necessary. Stir well to combine all the ingredients.
Finally, sprinkle with paprika and grated Parmesan cheese.
Serve immediately.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/cellentani-al-gorgonzola-e-noci/