Shells with Gorgonzola

Shells with Gorgonzola
Photo by Steve Hunter


  • Freshly ground black pepper
  • ½ cup heavy cream
  • 8 oz. medium pasta shells
  • ¼ cup chopped toasted walnuts
  • Kosher salt
  • 1 slice stale bread, coarsely chopped
  • 1 Tbs. dry sherry (optional)
  • + 1 more ingredients
    • 6 oz. gorgonzola, crumbled; 1 oz. reserved

Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package’s directions. Meanwhile, combine the cream, sherry (if using), and 5 oz. of the gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5...

View full recipe at Fine Cooking


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