Prep 20 mins
Cook 20 mins
If you like bleu cheese and pecans, then this recipe is for you. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Times are a guess-timate until I get my kitchen back.
- 1⁄3 cup pecans (halves)
- 2 -3 garlic cloves, crushed
- 2 tablespoons unsalted butter, at room temperature
- 8 ounces gorgonzola, crumbled, at room temperature
- 2 tablespoons parmesan cheese, grated, plus extra for serving
- 12 ounces pasta (linguini, spaghetti, penne rigate or rigatoni)
- black pepper, to taste (freshly ground is best)
- Place pecans in a small, unoiled, heavy nonstick skillet and cook over high heat, shaking pan occasionally, until toasted golden brown and crisp (about 1-2 minutes); be careful not to burn.
- Remove from heat and set aside.
- Combine garlic, butter, Gorgonzola and Parmesan cheese in pasta serving bowl.
- Mix ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil.
- Cook pasta in a large pot of boiling, salted water until al dente.
- Drain pasta and immediately add to sauce in bowl and toss.
- Transfer to warmed dinner plates and garnish with pecans.
- Serve at once with extra Parmesan cheese and pass the peppermill.