Ingredients

The following ingredients have 2 Servings
  • 1/2 cup walnut halves
  • 5 1/2 ounces dried linguine fini or spaghetti
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons heavy cream
  • 3 1/2 ounces gorgonzola dolce (chopped into small pieces)
  • Sea salt and freshly ground black pepper

Instruction

  • Place the walnuts in a small skillet over low heat and toast until golden, about 5 minutes. Cool slightly, then chop.
  • Cook the linguine in a large pot of boiling, salted water, according to the package instructions.
  • Meanwhile, in a small heatproof bowl set over a saucepan of simmering water, or in a double boiler, combine the mascarpone and cream. Stir until incorporated, then add the gorgonzola and stir it in until melted. Season with salt and pepper.
  • Drain the linguine in a colander, reserving a cup of the cooking water, and return the pasta to the pot. Stir in the sauce and 1/4 cup of the pasta water. Sprinkle in half the walnuts and toss together using tongs. Add more pasta water, if needed.
  • Divvy between plates, sprinkle with the remaining walnuts, season with black pepper and serve.