Penne with Leek and Gorgonzola | Creamy Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană clasică și rafinată de toamnă: paste penne învăluite într-un sos mătăsos de gorgonzola și praz dulce înăbușit în unt, completate cu miez crocant de nucă și parmezan.
Ingredients
Preparation method
Preparing the ingredients and walnuts
Clean the leek, wash it thoroughly under cold running water to remove any traces of dirt, and slice it into thin rounds. Crush and finely mince the garlic cloves.
In a dry pan, toast the walnut kernels over medium heat for 2-3 minutes, stirring constantly until crisp and fragrant. Transfer the walnuts to a plate and roughly chop once cooled.
Cooking the leek and boiling the pasta
Boil the penne pasta in a large pot of boiling water with sea salt according to package instructions until al dente. Reserve about 150 ml of the pasta cooking water before draining.
Chef's tip
The starchy pasta cooking water is the key element in turning the gorgonzola and butter into a silky, velvety sauce without needing any extra cream.
If you want a more intense and rustic flavor, you can use Gorgonzola Piccante, and for a milder, sweeter flavor, choose Gorgonzola Dolce.
15 min
Under an hour
