Pasta Shells with Gorgonzola and Walnuts
Gorgonzola is a delicious blue cheese from the regions of Piedmont and Lombardy in Northern Italy. Gorgonzola takes its name from a town in Lombardy. Every year
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Cooking tools:
- Pot
- Oven
- Baking sheet
- Pan
- Saute pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Pasta serving platter
- Serving platter
- Individual plates
- Stove
- Wooden spoon
- Spoon
- Grater
- Ladle
- Tongs
- Fine-mesh sieve
Ingredients
- 8 oz medium shells
- 1/4 cup walnuts, coarsely chopped
- 2 tbsp butter
- 1 small red onion, thinly sliced
- 1/2 cup celery hearts (tender, less fibrous center of a celery bunch), chopped
- 6 oz Gorgonzola “dolce” cut in 1” pieces
- salt to taste (for pasta water and sauce)
- 1/2 tsp cracked black pepper or totaste
- 1/2 cup pasta water
- 4 tbsp Parmigiano Reggiano, grated
- 2 tbsp Italian parsley, finely chopped
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