Pasta with Walnuts, Gorgonzola and Ciabatta Crumbs

By kaypersing

Ingredients

• 1 hunk Panera Ciabatta, about 3” square
• 1 pound linguine
• 3/4 cup coarsely chopped walnuts
• 1/3 cup extra-virgin olive oil
• 1 tablespoon minced garlic
• 3 tablespoons butter
• 1 tablespoon drained small capers
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 fresh basil leaves, cut into thin strips
• 1/2 cup crumbled Gorgonzola cheese

Details

Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Tear hunk of Panera Ciabatta into pieces and pulse in a food processor into coarse crumbs (about 1 cup)

Bring a large pot of salted water to a boil. Add pasta and cook until just tender, 7 to 10 minutes. Drain, reserving about 1/2 cup of the cooking water.

Meanwhile, toast walnuts in a large deep skillet over medium heat until fragrant, about 5 minutes, shaking pan often to prevent burning. Remove and set aside.

Heat oil in same skillet over medium heat. Add bread crumbs and cook until toasted and golden brown, about 5 minutes. Add garlic and cook 1 minute. Add butter, capers, walnuts and pasta, tossing to coat, and add enough reserved cooking water so the walnuts cling to the pasta (a couple of tablespoons should do it). Season with salt and pepper.

Divide among plates, and top with the basil and Gorgonzola.