Name: 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

Ingredients

Scale

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

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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.