I Beet & Gorgonzola Heart Pasta is a small act of love to bring to the table for Mother's Day. Elegant and indulgent, it brings together the natural sweetness of beetroot cream, the richness of gorgonzola and a satisfying crunch from toasted walnuts. Simple to make, yet full of warmth.
How to make Beet & Gorgonzola Heart Pasta?
Ingredients for 4 servings
- 320 g Cuori di Gragnano
- 300 g pre-cooked beetroot
- 120 g dolce gorgonzola
- 1 shallot
- 60 g walnuts
- Vegetable stock, as needed
- Extra virgin olive oil as needed
- Salt to taste
- Pepper, to taste
Method
- Make the beetroot cream: finely chop the shallot and soften it in a pan with a drizzle of extra virgin olive oil. Add the beetroot cut into small cubes, season lightly with salt, and cook for a few minutes to develop the flavours. Pour in a little vegetable stock and simmer until the beetroot is completely tender. Blend until smooth and velvety, then return the cream to the pan and keep warm.
- Prepare the crunch: toast the walnuts in a dry pan and roughly chop them.
- Cook the pasta: bring a large pot of salted water to the boil (1 litre of water and 10 g of salt per 100 g of pasta) and cook the Cuori until al dente.
- Toss and serve:: drain the pasta directly into the pan with the beetroot cream, tossing well to coat every piece. Add half the gorgonzola and stir until melted into a creamy sauce. Take the pan off the heat, fold in the remaining cheese, and finish with the chopped walnuts.
Useful tips
- For a milder version, swap the gorgonzola for a soft cream cheese — or try it with Stilton for a bolder, more British twist.
- For a bright finishing note, add a small squeeze of lemon juice or a little finely grated zest just before serving.
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Beet & Gorgonzola Heart Pasta
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