Farfalle de Betarraga with Walnut Gorgonzola Sauce

A vibrant and elegant dish featuring beetroot-infused farfalle pasta paired with a creamy walnut and gorgonzola sauce that balances earthiness with rich, tangy flavors.

Steps

1. Cook the farfalle pasta in salted boiling water until al dente, about 10 minutes. Drain and set aside. 2. In a bowl, mix the grated beetroot with the cooked farfalle pasta until the pasta is evenly colored. 3. Heat olive oil in a small pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. 4. Add the chopped walnuts and toast lightly for 2 minutes. 5. Lower the heat and add the gorgonzola cheese and heavy cream, stirring until the cheese melts and forms a smooth sauce. 6. Season the sauce with salt and black pepper to taste. 7. Pour the sauce over the beetroot farfalle and toss gently to combine. 8. Serve warm garnished with fresh parsley and extra chopped walnuts if desired.

75g farfalle pasta 1 small beetroot, peeled and grated 50g gorgonzola cheese 30ml heavy cream 15g walnuts, chopped 1 small garlic clove, minced 1 tsp olive oil Salt and black pepper to taste Fresh parsley for garnish