Rye Fusilli with Gorgonzola, Walnuts, and Cherry Tomatoes 🍝🌰 | Tasty Recipe with Ancient Valtellinese Grain
A creamy and flavorful first course that enhances the qualities of rye, an ancient grain cultivated and consumed for centuries in Valtellina 🌾. The 100% Moro Rye Fusilli pair perfectly with the strong flavor of gorgonzola, the sweetness of cherry tomatoes, and the crunchiness of walnuts.
A quick, nutritious, and enveloping recipe, perfect for those who love the contrasts between creamy and crunchy, and want to bring an intensely flavored and genuine dish to the table. Ideal for a rustic yet refined dinner, ready in just a few minutes! ⏱️
🛒 Ingredients for 4 people
- 320 g of 100% Moro Rye Fusilli
- 100 g of gorgonzola
- 100 g of cooking cream
- 100 g of walnut kernels
- 50 ml of extra virgin olive oil
- Some cherry tomatoes
- Fresh parsley, to taste
- Salt, to taste
👩🍳 Preparation
- Bring a large pot of salted water to a boil and cook the Rye Fusilli for 5 minutes.
- In the meantime, in a large frying pan, melt the gorgonzola with the cooking cream and a drizzle of EVO oil over low heat.
- Add the halved cherry tomatoes only at the last moment to keep them slightly crunchy.
- Drain the pasta al dente and sauté it in the pan with the cheese cream and tomatoes.
- Add coarsely chopped walnuts and a sprinkle of chopped fresh parsley.
- Serve hot, garnishing each plate with some whole walnut kernel.
✨ A balanced dish, with an intense flavor and perfect texture: rustic, creamy, and crunchy at the same time!
The image of the dishes is purely indicative and does not necessarily correspond precisely to the recipe
