Strozzapreti with walnuts and gorgonzola

Strozzapreti (literally: priest-chokers) are a Neapolitan specialty consisting short lengths of pasta rolled like a twisted towel.


Traditionally, they are served with a meat sauce (presumably that's why the priest choked) but this is a delightful way of enjoying them.

Ingredients

2 cups strozzapreti

1 cup walnuts (roasted)
1/2 cup grated parmigiano-reggiano
2 cloves garlic (chopped coarsely)

1/2 cup parsley (chopped loosely)
1/3 cup gorgonzola (lightly crumbled)

extra virgin olive oil
sea salt
black pepper

Recipe

Cook the pasta al dente.

Meanwhile, pulse the walnuts, garlic and parmesan in a food processor along with some olive oil.

Put it in a bowl along with the parsley, salt and pepper. Add the pasta and toss it all together. Then add the gorgonzola and toss again. (If you coat the gorgonzola with the walnut mixture to make it less sticky, you can do this in one step.)