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!
Looks like a meal that would be well appreciated by hungry young adults home on holiday! I have a mac-n-cheese with fontina and toasted bread crumbs that I like to make for my boys when they are home. But yours looks healthier with the greens and nuts: love the touch of the walnut oil giving it a little extra walnut flavor.
It is a wonderful meal for kids home on break! Your mac-n-cheese sounds perfect, as well! Thanks for stopping by, Mary!
This really does have a great mix of flavors, textures, and nutrients! So much awesome going on. And that oil company sounds AMAZING. I would probably have to hide my credit card from myself before going!
Believe me – that store is like Disney World – I never know what to try next. Such a fun field trip!! This pasta is quite good – a real treat! Thanks, Joanne!
I love pasta with gorgonzola, it’s one of my favorite Italian dishes! I’m most intrigued by the addition of walnut oil, and I think your recipe is destined to become my new favorite! Love your new site by the way and a belated Happy New Year! 🙂
Thank you so much, Kari! And a belated Happy New Year to you! 🙂
This dish has my name written all over it! I love rigatoni and everything you added to it sounds incredible. I wouldn’t be leaving the table hungry after this because I might just eat it all 😉
That would be easy to do! Thanks, Danielle!
Oh, man, this meal has everything I love! The creamy gorgonzola mixed with the other ingredients sounds perfect. I’ll take a big bowl for dinner, please!
That makes me very happy! A big bowl, it is!! Thanks, Ashley!
*Gasp* I kid you not, I have a wedge of gorgonzola in the fridge!! OMG AND walnuts! Yum yum yum. I LOVE this pasta!!
Hahhahaha! I loved witnessing your realizations as they came to you!! Now go! Go make this pasta!! Thanks, my friend!!
I am loving your new look! Just beautiful! I love the idea of walnuts and greens in a pasta dish! It sounds divine! Do you think it would work well with Feta instead of Gorgonzola? Feta was buy one get one free at the store so I have tons! 🙂
Thank you so much, Annie! I appreciate that! Yum – I think Feta would be a great choice, for sure! It would probably be a little milder tasting – however, Feta will create a nice creamy texture, as well. I’d love to know what you think! Enjoy!