So I was wanting to come up with something unique for dinner the other night. Rigatoni with Greens, Gorgonzola & Walnuts fit the bill…and then some!
As I mentioned recently, Nick’s holiday break is winding to a close and traditionally, when the kids go back to school, I make their favorites for the few days before they leave. I decided to change things up a bit – wanting to try something new, when I had the idea to use one of the oils we got at Saratogo Olive Oil Co. last summer in Lake Placid, NY.
I’ve made a couple dishes inspired by recipes and oils that we purchased there, like Chipotle & Black Bean Dip and Pork Pot Roast with Pears, and now this, Rigatoni with Greens, Gorgonzola & Walnuts.
The thing that struck me most about this dish was the balance of not only the flavors but of the textures and aromas, as well. It’s a nice co-mingling of everything you want on a plate…or in a bowl…if that’s your preference…it’s my preference, today.
There is a nice play on your tongue between the toothsome quality of the pasta cooked al dente, the creaminess and slight pungency of the melted Gorgonzola, the earthiness of the greens prepared to a perfect wilt and the crunchy sweetness of the walnut pieces.
This recipe showcases my favorite kind of cooking – rustic, robust and gratifying.
If anyone leaves the table hungry after this dish, there’s a problem. You’ll have to call me. We’ll work it out.
Perhaps the only thing better than this tantalizing dish of pasta is the store from which it was purchased. I hope you have the chance to check it out one day. It provides an awesome experience of oil, vinegar and salt tastings that are so original, they just might knock your ski boots off…or your flip-flops…depending on what time of year you visit.
Buon Appetito!
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Rigatoni with Greens, Gorgonzola & Walnuts
Ingredients
- 1 lb. rigatoni
- 1/4 cup walnut oil (or olive oil)
- 2 heads red lettuce, cored and cut into 1” ribbons
- 1/3 cup shallots, finely chopped
- 1 cup walnut pieces
- Kosher salt & freshly ground pepper, to taste
- 5 oz. mild Gorgonzola , crumbled
Instructions
- Cook pasta in a large pot of boiling water, until firm to the bite (al dente).
- Drain pasta, reserving 1 cup water.
- In a large pot add 1/4 cup walnut (or olive) oil, red lettuce and shallots; sauté for 3 minutes.
- Add 1/2 cup reserved pasta water and walnuts.
- Stir until liquid is almost gone, around 5 minutes.
- To this add the cooked pasta, remaining 1/2 cup reserved pasta water, salt and pepper.
- Add Gorgonzola, slowly stir until almost melted.
- Serve.
- Drizzle with a splash more walnut oil.
Ciao!
Annie, my stomach just growled loudly! hahaha I love this! I love gorgonzola and walnuts together!!! Can’t wait to make this! Pinned!!!!!
Hahaha! I love it! Now feed that growl! Buon Appetito, my friend! And thanks for the pin! 🙂
You had me at gorgonzola and walnuts! This pasta dish looks incredible!!! I just want to take a giant spoon and dive right in!
It’s so easy to embellish pasta. The possibilities are really endless! Get that spoon ready! Thanks, Kathleen!
I usually try to steer away from pasta for the obvious reasons but this is definitely putting me in the mood. I think my big time carnivorous hubby would want to add in some extra protein (easy enough) but without a doubt this would make his day if he came home to it.
I think you need to make his day! hahah! That’s the thing about recipes like this…it’s so easy to add or subtract flavors. Have fun and enjoy!! Thanks, Lynn! 🙂
You pretty much had me at “walnut” and “gorgonzola.” I’m a gorgonzola addict!
This pasta is beyond. I can’t wait to make it for dinner!
It really is a nice combination of flavors…Enjoy!!
Annie, this dish looks smashing. If anyone left the table hungry, I mean, how could they? All the ingredients are awesome, just not a combination I would have thought of. There’s nothing more satisfying than a big bowl of pasta prepared just like this. Toss in a side salad (ok, and dessert) and it’s happy dreams. Thanks for sharing.
And isn’t that always the goal? Happy dreams?! Anything I can do to help! Thank you! 🙂
That looks delicious! I love how simple it is too, looks nice and quick and easy to make! Love it!
Thanks, Stacey! It doesn’t get much easier!! Have a great day!
Walnuts and gorgonzola are such a great combo! This pasta looks absolutely delicious!
Thanks so much, Ashley!! 🙂
Looks so good! I pretty much love everything in that dish – what a great combination 🙂
It was a very nice meal! Thank you, April!!
I totally love walnuts! This looks phenomenal 🙂
I love walnuts, too!Thank you, dear! 🙂
Mmmmm! This looks sooo good! Gorgonzola is my favorite. Pasta is my second favorite. Can’t wait to try this recipe. Thanks, Annie!
Thank you, Diane!! So happy to hear that! Enjoy!! 🙂
This looks amazing Annie..I love nuts in my pasta! 🙂 Pinned.
Thanks, Manali! I know…don’t you just love the crunch?! 🙂
This pasta sounds and looks so delicious Annie! Love the gorgonzola and walnuts! Will try it!
Thanks, dear! Buon Appetito!
I could weep, this looks so good. I have everything except for the walnut oil. I’m guessing I could work around it and use olive oil? By the way, this reminds me of a dish we ate on the Italian Riviera in 1982. It featured a different cheese, but had a walnut sauce that was to die for. I’ve been meaning to try to recreate it but will happily start with yours. 🙂
I’m sure you could work around it with the olive oil…I think it’s worth a go, anyway! Let me know what you think. Okay – Italian Riviera…are you kidding me?! I can only imagine that walnut sauce. Oh my! Thanks, Andrea! Have fun! 🙂
Thank you, thank you, Annie! We just finished our fabulous meal. I decided to use browned butter as a substitute for the walnut oil. Also, I realized I didn’t have enough greens, so I used roasted broccoli. And I couldn’t resist adding some of my balsamic glaze. I feel as if we cooked together tonight! As for the Italian Riviera, my uncle had a summer apartment in Rapallo with a rooftop veranda. We stayed for a week (out of 5), with views of the mountains on one side, and the sea on the other…
That is happiness! So glad your family enjoyed the dish!! Your adaptations sound delicious!! Now – for that vacation…I can’t imagine spending 5 weeks in Europe…was it spent entirely in Italy? Was that your first time there? Our first trip to Italy was in 2006 when our kids were probably around the age you were in 1982. It was a very special experience! Thanks for following up on the recipe, Andrea. I really appreciate it!
I was 13 when we spent five weeks in Italy – my parents, brother, Nonna and I went. It was the first and only time for my dad and us kids. I kept a log of each day’s activities, where we dined, what we ate…I remember everything as if it was yesterday. We traveled all over and spent two weeks on the island of Capri. I vowed to return some day. It remains my dream to go with our kids. I’m so glad you got to do that with yours.
You don’t draw it up better than that! I bet you remember it all…I love that you had the knowing-ness to document the entire trip. Our children were 16, 14 and 11 when we went and we’ll never forget it. My parents came along as well. We spent a day in Capri which was clearly not enough…but spent our two weeks really covering a lot of ground, including the place my grandparents were from – Guardia Piemontese in Calabria. To say that was special is an understatement. Thanks for sharing…I love that!
This pasta looks amazing, Annie! I love how simple but flavorful this dish is! The Gorgonzola, shallots, walnuts and walnut oil sound perfect together!
It is a nice combo of flavors!! Thanks, Kelly!
MMmmmmmm Mmmmmm Mmmmmm! So yummy looking! Again, your food photography floors me.. I want to haz this NOW!! ^_^ – http://www.domesticgeekgirl.com
Why thank you!!!! You are so kind, Gingi!! 🙂
Annie, I’m all about flavor, texture and smell when it comes to food. . it’s what it’s all about!!! I love rigatoni!!! it’s one of my favorite pastas!!! love this and it’s so beautiful. . I want to dive into that bowl!
Oh yeah! You know it, sister! And this dish delivers on every count! Thank you, Alice!
This is my kind of dish. I love how simple it is to make and how delicious and filling it is to eat. Looking forward to trying this, Annie! I have family in Saratoga and just went to the Saratoga Olive Oil Company store over the holidays – we bought a bunch of different flavored sea salts – balsamic and black lava – to give as gifts – great store!
We love popping in as often as we can. It’s such a treat for the senses! We recently picked up the smoked garlic sea salt and man does that pack a lot of flavor – it’s crazy! Thanks for stopping by, Geraldine! 🙂
This looks amazing, Annie! Love the flavours, gorgonzola is one of my favourite Italian cheeses!
It’s a nice mix of flavors beginning with the Gorgonzola! Thanks, Jess!
This looks like the perfect pasta, Annie! Rigatoni is one of my favorite noodles to cook with. And I love the Gorgonzola in here! Never thought to add that before, so can’t wait to try this out!
Thanks, Gayle! I think the 5 oz. of Gorgonzola is just enough. This dish has a nice layering of flavors.
walnuts in pasta is the way forward I think. This sounds really delicious.
Thanks, Dannii. There’s so much flavor packed in this dish…a little really goes a long way! And I can’t resist that crunch. 🙂