Gorgonzola and walnuts, rigatoni and cream, topped by arugula — a perfect dish for a rainy May in Paris. They say April is the cruelest month, but this is not the case in my city. After a couple weeks of sunshine, summery temperatures and chestnuts in blossom, we are back to raincoats and sweaters. Given the weather, a comforting dish of pasta seemed in order the other day, and this recipe came to mind. I whipped it up in 20 minutes.
Rigatoni gorgonzola noix / Rigatoni with gorgonzola and walnuts
This pasta makes a one-dish lunch that’s bursting with flavor. At suppertime, you could start with bresaola or proscuitto, or a veggie opener like pan-seared baby artichokes or asparagus with parmesan, and finish with a fruit dessert, for example strawberries and raspberries with basil or rhubarb crumble in springtime.
Gorgonzola, which hails from northern Italy, is usually used with short-cut pasta. If you don’t happen to have rigatoni to hand, use a different type — fusilli, farfale, pipe rigate, penne, conchiglie, whatever. While the pasta is cooking, you melt the gorgonzola in cream, adding the walnuts and arugula at the end. It’s simple, quick and a crowd pleaser.
And while we’re on the subject of cheese, The Everyday French Chef was featured recently in a round-up of the world’s cheeses. I was asked to contribute some words about Roquefort — which, readers of this site will know, is one of my favorites. If you also enjoy Roquefort, recipes you might like to try include Walnut-Roquefort savory cake, Scrambled eggs with Roquefort, Salad of Belgian endive with Roquefort and walnuts or Roquefort soufflé. On my list of future recipes: Roquefort quiche.