Photo courtesy: Fotoos VanRobin
Cook it:
Teresa's Mezzani With Walnuts and Gorgonzola
l pound mezzani (or substitute ziti, penne, or long macaroni)
5 to 7 ounces Gorgonzola cheese
1/3 to 1/2 cup walnuts, quartered
l tablespoon butter
Salt (for pasta water)
Parsley, if desired, for garnish
Bring 4 quarts of salted water to a full boil and add pasta. Cook according to package directions.
Meanwhile, cut the Gorgonzola into small pieces and put into a large pan together with the butter and about three-fourths of the walnuts. Set the pan aside.
When the pasta is done, remove it from the stove and turn the burner to high. Drain pasta, reserving about 1 cup of the cooking water. Immediately add the hot pasta and 1/4 to 1/2 cup of the hot pasta water to the cheese mixture in the large pan. Place the pan on the hot burner for about 1 minute, stirring to blend. Add a little more hot pasta water, if necessary, to achieve creaminess.
Sprinkle with chopped parsley and divide among 6 dinner plates, garnishing with remaining walnuts and parsley sprigs.
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