About the recipe

Paso has a long history growing nuts, mostly almonds and walnuts. If you haven't had fresh local nuts before you should seek some out. Who knows how long the ones in the grocery stores have been sitting around. Since our walnuts just started falling off the tree it's the perfect time to make this dish and fresh walnuts don't have any bitterness. Any walnuts will do here, but we all know that fresh and local is always better. This is an adult version of mac and cheese unless your kids like blue cheese. It's easy to make and very delizioso.

Paso Walnut Gorgonzola

Ingredients

1 pound dried Conchiglie or your favorite Etto fresh pasta
3TB butter
4-8 oz gorgonzola depending on preference
2TB flour - preferably Double zero
1/2 cup warm milk
1/2 cup shelled walnuts
salt to taste
Crispy Sage leaves
1 TB olive oil

Conchiglie pasta box

Preparation

Put the sage leaves in a small bowl with a TB of olive oil and mix. Put on a baking sheet - preferably a toaster oven and fan bake or air fry for about 1 minute 400 degrees and season lightly with salt - set aside.
Toast walnuts for 5-8 minutes on the same baking sheet at 350 degrees - timing depends on the freshness of the walnuts. Be careful to not over toast.
Boil salted water for pasta. and cook pasta following timing instructions on the package.
Put butter in large saucepan or wok and add the flour and mix until golden brown. Add the walnuts, gorgonzola and the milk and whisk until smooth.
Add the pasta using a slotted spoon and mix well. Mix in pasta water until the dish has a creamy consistency - plate and top with the crispy sage leaves. Buon Appetitio!