A Cure For The Blues Pasta
- Salt
- 1 pound pasta that the sauce will cling to; I use farfalle and orechiette
- 8 ounces Gorgonzola or other soft cheese, like Brie
- 1 tablespoon butter
- 1 handful coarsely chopped walnuts
- 1 handful parsley, only the soft leaves, chopped
- 6 chives, chopped
- In a big pot, bring salted water to a boil. Once boiling, add the pasta. Float a stainless steel bowl in the water and melt the cheese in the stainless steel bowl while the water heats and the pasta cooks. Editors' note: If your water overflows, turn down the heat.
- Meanwhile, in a small saute pan, melt the butter and saute the walnuts briefly with a pinch of salt, until they start to smell toasty.
- Drain the pasta, reserving some of the pasta water. Thin the melted cheese a little with the pasta water. Three tablespoons is probably enough. It will be like a thin cream soup. Mix the pasta with the melted cheese, then add herbs and walnuts and lots of black pepper.
- I like to serve grated Parmesan on the side and have a glass of wine. Enjoy!
salt, pasta, cheese, butter, handful, handful parsley, chives
Taken from food52.com/recipes/34508-a-cure-for-the-blues-pasta (may not work)