Low FODMAP Penne Rigate with Gorgonzola

Name: Low FODMAP Penne Rigate with Gorgonzola
Total time: 22 min
Ingredients: 1 cup (113 g) chopped walnuts; Kosher salt; 3/4 pound (340 g) gluten-free penne rigate; 1/4 cup (60 ml) olive oil; 1 (about 1 pound; 455 g) head radicchio ((preferably Treviso if you can find it), cut into 1-inch-wide (2.5 cm) ribbons); Freshly ground black pepper; 6 ounces (170 g) crumbled Gorgonzola (or other mild blue cheese); 1/2 cup (16 g) chopped flat-leaf Italian parsley; Orange zest, (preferably from a blood orange; optional); Grated Pecorino Romano cheese, (for serving)

www.fodmapeveryday.com

This penne rigate recipe is from Colu Henry's incredibly usable and inspirational book, Back Pocket Pasta. It includes many low FODMAP options to try!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1 cup (113 g) chopped walnuts
Kosher salt
3/4 pound (340 g) gluten-free penne rigate
1/4 cup (60 ml) olive oil
1 (about 1 pound; 455 g) head radicchio ((preferably Treviso if you can find it), cut into 1-inch-wide (2.5 cm) ribbons)
Freshly ground black pepper
6 ounces (170 g) crumbled Gorgonzola (or other mild blue cheese)
1/2 cup (16 g) chopped flat-leaf Italian parsley
Orange zest, (preferably from a blood orange; optional)
Grated Pecorino Romano cheese, (for serving)