Butternut Squash Aglonetti with Gorgonzola-Walnut Cream Sauce

As I was shopping at the DeKalb Farmer's market in Atlanta, which I have grown to adore, I stumbled across some pre-made pasta. There was one that caught my eye - they called it Butternut Squash Aglonetti. I happily bought it and brought it home. I searched Food Network's website for things to make it with, and found a bunch of recipes for a sort of gorgonzola cream sauce. I combined a few of them to make this sauce with walnuts (most of the recipe came from Rachael Ray...is it obvious how much I love her?). I'll try my best to re-create my recipe.


Ingredients:

• 2 cloves garlic, chopped
• 2 shallots, chopped
  
• 1/3 cup grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg, eyeball it
• 3/4 cup chopped walnuts, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 cup heavy whipping cream
• 1 cup Gorgonzola, crumbled
• Salt and pepper, to taste
  

Method:

• Boil some water and cook the pasta (aglonetti, in this case) until al dente, drain.
  
• Toast the walnuts (cook at 350F for 8 mins) and place them into a food processor. Set aside after they are ground.
  
• Melt butter over medium heat in a deep skillet. Whisk in the flour and cook, then whisk in the wine and let reduce by half.
  
• Add the stock, and then stir in the cream when it bubbles and begins to reduce. Lower the heat to medium low, simmer and allow sauce to thicken.
• Melt in the Gorgonzola, then stir in the ground walnuts. Season with salt and pepper.
• Toss the pasta with the sauce, and serve with Parmesan cheese.
  

Overall the combo worked fantastically. I made enough of it to use again, this time I added the meatballs to it and tossed it with rotini. Unfortunately I never took a picture of it, but as my family can attest it turned out pretty well. I think I'll try and experiment with different cheeses in cream sauces from time to time, since I was so happy with this one. I'll also try adding some fresh herbs to the sauce (or just on top) to give it some color.