Tested till perfect Pasta with Rapini, Gorgonzola and Walnuts

Pasta with Rapini, Gorgonzola and Walnuts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 4


  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1 1red onionred onions, thinly sliced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 2cloves garlic, minced
  • 2 tsp 2tspred wine vinegar
  • 1 bunch 1bunchrapini, (12 oz/375 g)
  • 12 oz 12ozbucatini pasta, or other long pasta
  • 12 oz (375 g) 12oz (375 g)gorgonzola cheese, crumbled
  • 1 cup 1cuptoasted walnut pieces
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In skillet, heat half of the oil over medium-low heat; cook onion and half each of the salt and pepper, stirring occasionally, until lightly caramelized, about 15 minutes. Stir in garlic; cook for 5 minutes. Stir in vinegar.

Meanwhile, trim 1/2 inch (1 cm) from rapini stems; cut rapini in half. In large pot of boiling salted water, cook rapini until tender, about 2 minutes; drain and stir into onion mixture.

Meanwhile, in separate saucepan of boiling salted water, cook pasta until al dente, about 8 minutes. Drain, reserving 3/4 cup (75 mL) of the cooking liquid. Return pasta to pot.

Stir in onion mixture, cheese and remaining oil, salt and pepper. Pour in reserved liquid if necessary to moisten. Sprinkle with walnuts.

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Nutritional Information per serving: about

cal 760 pro 23g total fat 42g sat. fat 8g
carb 78g fibre 9g chol 21mg sodium 1,075mg
potassium 480mg

% RDI:

calcium 25 iron 43 vit A 24 vit C 20
folate 122
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