Bring a large pot of water (4 to 5 quarts) toa boil over high heat.
Toast walnuts in a pre-heated oven at 350 f.OR on the stovetop in a pan on medium heat, stirring often until lightly toasted and fragrant. Set aside.
While water is heating, slice red onion and chop celery and parsley.
Once the water has reached a rapid boil, add salt and then the pasta shells. Cook until very al dente (about 1 minute less than recommended cooking time on package directions).
While the shells are cooking, heat the butter in a large sauté pan over medium heat. Add the onions and celery and cook for 3to 5 minutes, stirring often until lightly golden. Lower the heat to a minimum and add gorgonzola cheese and cook for a minute, stirring occasionally until the cheese is just starting to melt.
Season with a pinch of salt (to taste) and pepper.
When pasta is ready, reserve ½ cup of pasta water and drain the rest. Return shells to the pot and add the reserved pasta water and the gorgonzola mixture, stirring well over low heat for a minute orso, until most of the water has been absorbed by the pasta.
Remove pot from heat and add parsley and Parmigiano Reggiano cheese, stirring until the sauce is creamy and all the flavors are well incorporated.
Transfer to a platter or portion onto individual plates. Top with the toasted walnuts and serve immediately, adding more grated Parmigiano Reggiano if desired.
Villa Sparina Gavi
Made with Cortese, the celebrated Piedmontese white grape variety, Gavi sports a yellow straw color and a fruity nose, with lemon zest and ripe apple on the palate and a fresh mineral finish. Perfect for our pasta with Gorgonzola.
Monte del Frá Valpolicella Classico
For lovers of red wine, this is a classic match. The Wine Enthusiast raves about its ripe red berry and vanilla aromas. Flavor notes include strawberry jam, cinnamon and white pepper alongside smooth velvety tannins.
National Pasta Association Recipe