Penne with GORGONZOLA, BEETS, AND TOASTED WALNUTS

Name: Penne with GORGONZOLA, BEETS, AND TOASTED WALNUTS
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound beets; 2 teaspoons olive oil; 1 tablespoon minced garlic; 1.5 cups red onion; 1 cup white wine; 2 cups heavy cream; 0.25 pound gorgonzola; 1 tablespoon kosher salt; freshly ground white pepper; 0.75 pound penne; 0.75 cup walnuts; 2 tablespoons pecorino romano; 2 tablespoons parsley

7 steps

Updated at: Wed, 16 Aug 2023 16:19:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1147.3 kcal (57%)

Total Fat75.8 g (108%)

Carbs82.2 g (32%)

Sugars13 g (14%)

Protein27.9 g (56%)

Sodium1846.5 mg (92%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundbeets

2 teaspoonsolive oil

1 tablespoonminced garlic

1 ½ cupsred onion

1 cupwhite wine

2 cupsheavy cream

0.25 poundgorgonzola

1 tablespoonkosher salt

freshly ground white pepper

0.75 poundpenne

¾ cupwalnuts

2 tablespoonspecorino romano

2 tablespoonsparsley

Instructions

Step 1

Trim the tops and root ends of the beets (save the green leaves if they are fresh--they're delicious cooked like spinach).

Step 2

Cook the beets, unpeeled, in lightly salted water until they are easily pierced by a paring knife, about 45 minutes.

Step 3

Cool, peel away the loosened skin, and cut into strips as long as the penne and/4 inch thick.

Step 4

Reserve.

Step 5

Heat the oil over medium heat in sauce pan or skillet large enough to hold all cooked pasta. Cook garlic and onions to soften, 5-7 mins. Pour wine into pan and raise heat. Reduce until wine is syrupy.

Step 6

Stir in heavy cream, lower to simmer, and reduce sauce until lightly coats back of spoon. strain over bowl pressing onions and garlic with back of ladle. Return strained sauce to pan and bring to simmer. Reduce the heat and slowly whisk in gorgonzola until completely melted. Season with 1/2 tsp salt and pepper and set aside.

Step 7

Bring salted water to boil and cook pasta until al dente. Return sauce to simmer over medium and add the pasta. Toss in beets and walnuts and mix lightly until sauce turns pink. Transfer pasta to bowl and sprinkle with parm and parsley.