Fresh chestnut pasta with Gorgonzola-Mascarpone and Walnut Cream Sauce

This divine combination is made with fresh chestnut linguine or fettucine pasta.  The gorgonzola is the “sweet” kind which is not at all sweet, but rather creamy.  A divine winter preparation.  I like to use freshly shelled walnuts and keep the pieces coarse—I find freshly shelled walnuts retain more flavour.

  • 400 g fresh chestnut pasta
  • 200 g of Gorgonzola dolce
  • 200 g mascarpone
  • 1 cup of dry white wine
  • 10 walnuts…about ½ cup
  • Freshly ground pepper to taste

Bring a large pot of generously salted water to the boil.

Reduce the white wine over high heat until it is almost a syrup and just before it starts to take on new caramel colours.  Take it off the heat.  Toss in the Gorgonzola and mascarpone and let them sit to acclimate to the warmth and to begin melting.

Toss the pasta into the boiling water, stir and cook until done, about 3 minutes.  Meanwhile, finish the sauce.  Return the pan to a low heat, and stir the sauce to mix thoroughly.  Toss in the nutmeats, and add a generous amount of freshly grated black pepper.

Drain the pasta, stir it into the sauce, and serve it forth.  Serves 4.

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