Italian
Pasta with Cheese and Walnuts
by Chef Max Mariola · 1.1M subscribers on YouTube
A creamy, quick pasta dish made with leftover cheeses and walnuts, perfect for using up fridge odds and ends. Chef Max Mariola shows how to create a rich, flavourful sauce by slowly melting various cheeses in cream, then tossing with al dente pasta, crunchy walnuts, and fresh basil.
- Difficulty
- easy
Ingredients
9 items- TominoLeftover, any amount
- FontinaLeftover, any amount
- GorgonzolaLeftover, any amount
- Parmigiano ReggianoTo taste, for grating
- Fresh CreamAs needed
- Pasta (Mezza Manica)Or similar short pasta; cook according to package
- WalnutsA handful, shelled and toasted
- BasilFresh leaves, to taste
- SaltFor pasta water
Method
- Gather leftover cheeses: Tomino, Fontina, Gorgonzola, Parmigiano Reggiano. Remove any rinds or mold as needed.
- In a pan, pour fresh cream and add the cheeses (Gorgonzola first, then Tomino, then Fontina). Heat gently, stirring slowly, until the cheeses melt completely. Do not let the cream boil.
- Bring a pot of salted water to a boil. Cook the pasta (mezza manica or similar) al dente according to package directions.
- While the pasta cooks, crack walnuts and remove the kernels. Toast them in a dry pan over medium heat until fragrant.
- When the pasta is ready, drain it and add it to the pan with the melted cheese. Toss to coat.
- Add the toasted walnuts and fresh basil leaves. Stir gently.
- Grate Parmigiano Reggiano over the top and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
