A rich and robust cream sauce is the ultimate comfort food and, unlike so many traditional comfort foods, this dish comes together easily, making it the perfect weeknight indulgence.
Melt butter in large, nonstick skillet set over medium heat; cook shallots and garlic for about 3 minutes.
Pour in cream and broth. Simmer for about 5 minutes. Whisk in Gorgonzola, Parmesan and pepper; simmer for about 5 minutes.
Cook gemelli according to package directions; drain well. Stir into sauce along with 1/2 cup (125 mL) chopped walnuts. Sprinkle with parsley.
Tips
Toast walnuts in a single layer on a baking sheet in a 350°F (180°C) oven for about 10 minutes or until fragrant.Add some additional fibre to this dish by tossing in a few handfuls of baby spinach along with the walnuts.