Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
518
Calories
16g
Protein
30g
Fat
46g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 6 oz. mild Gorgonzola cheese
- 1 cup heavy cream
- 3/4 cup freshly grated Parmigiano-Reggiano
- cheese
- 1/2 tsp. freshly ground pepper
- 2 Tbs. salt
- 1 lb. penne or other tubular pasta
- 1/2 cup walnuts, lightly toasted and coarsely
- chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes