Spaghetti with Walnuts, Parsley and Gorgonzola

This is an example of how the most simple pasta dish, produced in minutes, can achieve a degree of excellence. The walnuts and Gorgonzola complement each other and plenty of chopped parsley adds a fresh element.


  • 5 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped finely
  • 50 g (2 oz) walnuts, ground coarsely
  • 2 handfuls fresh parsley, chopped finely
  • 2 tablespoons very hot water
  • 125 g (4 oz) Gorgonzola cheese, crumbled roughly
  • 250-300 g (8-10 oz) spaghetti
  • Salt and black pepper
  • grated Parmesan cheese to serve


Gently heat 2 tablespoons of the olive oil in a pan. Add the garlic and stir around for 30 seconds over a low heat, then add the ground walnuts and chopped parsley and stir around for not more than 1 minute.

Add the remaining oil and the hot water followed by the Gorgonzola cheese. Stir around for a moment until the cheese starts to melt. Season the sauce with a little salt and plenty of black pepper, then remove from the heat, cover and leave on one side.

Cook the spaghetti in plenty of boiling salted water until al dente, then drain and rinse under cold running water. Return to the rinsed-out pan, reheat, then add the sauce and mix together thoroughly. Transfer to a warm serving bowl and serve with grated Parmesan cheese.