Garganelli Pasta with Gorgonzola, Fennel and Speck (Garganelli con Gorgonzola, Finocchio e Speck) |
This rustic pasta dish is salty from the speck, bitter from the fennel, creamy from the blue cheese and crunchy from the walnuts. The perfect marriage of textures and flavours!
Keywords
- pasta recipes
- italian pasta
- italian recipes
- italian cuisine
- garganelli
- garganelli pasta
- fennel
- fennel recipes
- cheese
- blue cheese
- gorgonzola cheese
- blue cheese pasta
- gorgonzola pasta
- speck
Ingredients
- 1/4 lb (115 g) thin slices speck (smoked prosciutto), each cut into 4 pieces
- 3 tbsp (45 ml) olive oil
- 1 fennel bulb, thinly sliced, fronds reserved for serving
- 2 green onions, thinly sliced
- 3/4 lb (340 g) garganelli, farfalle or penne rigate pasta
- 6 oz (170 g) Gorgonzola cheese, cubed (see note)
- 1/4 cup (25 g) roasted walnuts, crushed
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