I can still remember the first time I tasted Gorgonzola. It was heaven on a spoon. The walnuts add a great texture to this dish.

Walnuts are my favorite nut. I always roast them in a pan or the oven as it really
brings out the oils in them. They’re wonderful just sprinkled with some salt and garlic as a snack.

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Serves 4

½ cup walnuts

1¼ cups heavy cream

½ cup grated Parmesan+ more for serving

1⁄3 cup crumbled Gorgonzola

pepper, to taste

freshly cooked pasta, whatever kind you like the best

  1. Preheat oven to 425°F.
  2. Place the walnuts on a baking tray and toast until golden.
  3. Heat up the cream in a medium pot, but don’t let it boil.
  4. Add Parmesan and Gorgonzola and let the cheese melt into the cream while stirring.
  5. Toss the sauce over freshly cooked warm pasta.
  6. Roughly chop the walnuts and sprinkle on top.


Photography by Kristin Gladney

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