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Linguine
1 lb linguine
1 bunch fresh basil, de-stemmed, chopped coarsely
1 large onion, sliced into rings, rings sliced into halves and separated
2-3 garlic cloves, crushed
a sprig of rosemary
olive oil for saute
4 oz chopped walnuts, toasted
4 oz gorgonzola cheese, broken apart in small pieces
splash balsamic vinegar
Saute onions and garlic with rosemary in olive oil until soft. Cook
linguine al dente. Mix basil, onions, walnuts and cheese with the
hot linguine. Add splash of vinegar. Add salt or pepper to taste.
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Linguine 06