Gorgonzola and Walnut Linguini
10m
prep time
22m
total time
Easy
level
7
ingredients
A fabulous, simple starter packed full of flavour. A small portion is advised, as it’s so deliciously creamy, rich and tangy.
Method
Based on 2 servings, adjust as needed.
Step 1
Place the walnuts in a small frying pan on a low heat and toast until golden, then chop and place to one side.
Step 2
Cook the linguine in a large pan of boiling, salted water, according to the packet instructions.
Step 3
Meanwhile, pour a little water into a small saucepan and place a small heatproof bowl on top. Add the mascarpone and cream to the bowl and place the pan over a low heat. Stir until incorporated, then add the gorgonzola and stir it in until melted. Season with salt and pepper.
Step 4
Drain the linguine, reserving a cupful of the cooking water, and add back to the saucepan. Stir in the sauce and a little of the pasta water. Sprinkle in half the walnuts and toss together using tongs. Divide between plates, sprinkle with the remaining walnuts, season with black pepper and serve.
- Ingredients
- Based on 2 servings
-
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
2tbsp Single Cream 1 x Sainsbury's British Single Cream 150ml -
2 tbsp Mascarpone 1 x Sainsbury's Mascarpone Cheese 250g -
40g Walnut Halves 1 x Sainsbury's Walnuts, Halves 100g -
Black Pepper. to taste 1 x Sainsbury's Black Peppercorn Grinder 50g -
100g Gorgonzola Dolce, chopped into small pieces 1 x Sainsbury's Gorgonzola Dolce Blue Cheese, Taste the Difference 200g -
150g Dried Linguine 1 x Sainsbury's Linguine Pasta 500g
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