The Washington Post

Pasta With Gorgonzola, Walnuts, Rosemary and Chocolate

Pasta With Gorgonzola, Walnuts, Rosemary and Chocolate 2.000

Stacy Zarin Goldberg for The Washington Post; food styling by Marie Ostrosky for The Washington Post

Oct 4, 2019

Unsweetened chocolate, the one that's marked as 100 percent, is the unsung hero of this dish. Lacking sugar, it adds smoky and earthy notes to this rich and punchy pasta dish, lending a nice counterpoint to the salty funk of Gorgonzola. For crunch, add some blitzed cacao nibs — and watch your perception for chocolate-as-a-sweet-ingredient dissipate forever.

Where to Buy: 100 percent (unsweetened) chocolate can be found at Whole Foods or online.


Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

Ingredients
  • 1 ounce walnuts (about 1/3 cup)
  • Kosher salt
  • 8 ounces tagliatelle or pappardelle
  • 1 tablespoon unsalted butter
  • 2 large garlic cloves, finely chopped or grated
  • 1 tablespoon rosemary leaves, finely chopped
  • 1/3 cup heavy cream
  • 3 tablespoons white wine
  • 3 1/2 ounces Gorgonzola cheese, crumbled (about 3/4 cup), plus more for serving
  • 1 1/2 ounces Parmesan cheese, grated (a heaping 1/3 cup)
  • Finely grated zest of 1/2 lemon
  • Freshly ground black pepper
  • Dark chocolate (100% cocoa solids) or about 1 teaspoon finely ground cacao nibs, for serving

Directions

Preheat the oven to 350 degrees with the rack in the middle or a toaster oven. Spread the walnuts on a baking sheet and roast for 10 minutes, shaking the sheet halfway through, until lightly toasted. Transfer to a bowl to cool, then roughly chop.

Meanwhile, bring a pot of salted water to a boil. Cook the pasta in the boiling water for 1 minute less than the package instructions indicate.

Meanwhile, in a small frying pan over medium-low heat, combine the butter, garlic and rosemary and cook, stirring a few times, until sizzling and fragrant, being careful not to burn the garlic.

Add the cream, wine and 1/4 cup of the pasta cooking water and gently simmer for about 1 minute. Add the Gorgonzola and Parmesan and cook gently, stirring, until the cheese has melted. Add more pasta water, if needed, to make a loose but creamy sauce. Add the lemon zest and a generous pinch of black pepper. Taste and season with more pepper and/or salt, if needed.

When the pasta is cooked, drain, reserving some of the cooking water, and return the pasta to the pan. Add the sauce and quickly toss together, then fold in most of the nuts, adding a little of the reserved pasta water to loosen, if necessary.

Serve, topped with more Gorgonzola, the remaining walnuts and a generous grating of chocolate or cacao nibs.

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Recipe Source

Adapted from “Cocoa: An Exploration of Chocolate, With Recipes” by Sue Quinn (Quadrille Publishing, 2019).

Tested by Kari Sonde.

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Nutritional Facts

Calories per serving (based on 3): 510


% Daily Values*

Total Fat: 33g 51%

Saturated Fat: 18g 90%

Cholesterol: 125mg 42%

Sodium: 500mg 21%

Total Carbohydrates: 40g 13%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 22g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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