Penne rigate with Gorgonzola, radicchio and walnuts from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 83) by Colu Henry

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Notes about this recipe

  • kari500 on October 13, 2024

    This was great on a chilly fall night after a long day. I used a full pound of penne rigate, and a full 8 oz of crumbled blue. Subbed Belgian endive because I couldn't find radicchio; next time use more - make sure I have the full pound. This is rich and satisfying, quick and delicious. Silky vegetable, funky cheese, crunchy walnuts. Took maybe 20 minutes total.

  • Apollonia on February 28, 2024

    Not one I'd purposely buy the ingredients for, but a tasty enough way to use up radicchio. The orange zest was a nice touch.

  • Astrid5555 on March 26, 2020

    Good way to use up some wilted radicchio lingering in the crisper. While I especially liked the crunch from the walnuts, husband was happy about the Gorgonzola in his pasta, win-win situation for both of us.

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