PASTA alla GORGONZOLA

On busy days it always helps to have a go-to

recipe that is quick and simple to prepare and delicious.

Combine olive oil and garlic in a large frying pan and cook on medium-low for about 3-5 minutes, just until the garlic starts to color.  Do not let it burn.

Stir in the walnuts, mix well, and remove all from heat or keep on very low.

In the meantime, cook pasta according to directions but, al dente.  When almost ready, remove ½ cup of pasta water and add to frying pan.  Add pasta and cheese, mix well and taste for salt and pepper. Stir and mix well again and cook until water is almost evaporated. Remove from heat and serve.

NOTE: This dish works well with tagliatelle or fusilli.  But other wide pastas work too so use your favorite or whatever you have handy.  Remember this is to be a quick and stress-free meal.

Serve with a simple salad and in our house, we still pass some grated cheese and probably crusty Italian bread!

SOMETHING ABOUT GORGONZOLA

As the story goes, gorgonzola, this delightfully creamy blue cheese, started as a delicious accident. An innkeeper in Gorgonzola, a little town in the Lombardy area, northeast of Milan, had made a young stracchino cheese. It was soft and creamy, and he intended to serve it as a dessert. However, when he went to serve the cheese, he discovered that it has turned blue. Why, the story unfortunately does not reveal!  He felt that it had an interesting but unique taste, and being watchful of his money, he decided to serve it anyway. It made a big hit, and the rest is history.

This cheese pairs well with fresh fruit, smeared on crackers or crusty Italian bread, and is a nice surprise in salads and perfect to nibble while enjoying sparkling wines or crisp fruity wines.  Or,try it with pears and a rich chocolate and you will be pleasantly surprised.

BUON MANGIATA!