Red Lentil Penne With Gorgonzola Sauce, Walnut, Apple, And Mint

Red Lentil Penne With Gorgonzola Sauce, Walnut, Apple, And Mint
4.5 from 2 ratings
Recipe Courtesy of Explore Cuisine"Gorgonzola, Granny Smith apples, and toasted walnuts have a particular affinity for each other. Here they are paired with Explore Cuisine gluten-free penne for a satisfying wholesome meal with higher protein, higher fiber, and lower net carbs." 
  • 1 tablespoon butter
  • 1 tablespoon shallot, finely diced
  • 1 tablespoon gluten-free flour, such as bob's red mill
  • 1 cup whole milk
  • 4 ounce gorgonzola, crumbled, divided - reserve some for garnish
  • fresh ground pepper, to taste
  • ground nutmeg, to taste
  • 1 package red lentil penne, cooked, rinsed, drained
  • olive oil
  • salt and pepper
  • 1/4 cup walnuts, chopped, toasted
  • 1/4 cup fresh mint, thinly sliced
  • 1 granny smith apple, sliced into matchsticks
  • 1 lemon, juiced
  1. Melt butter in a saucepan over medium-low heat. Add shallot and cook until very soft but not brown.
  2. Whisk in flour and cook for one minute. Raise heat and slowly add milk, whisking.
  3. Bring mixture to barely a boil.
  4. Turn down heat and whisk until slightly thickened. Add gorgonzola. Whisk until cheese is melted. Season with pepper and nutmeg.
  5. Slice mint leaves into a fine chiffonade. Reserve a few small leaves for garnish.
  6. Cut apple into matchsticks then toss with lemon juice and set aside.
  7. Toss penne with a light amount of olive oil, salt and pepper. Plate penne in pasta bowls, and drizzle gorgonzola sauce over the penne.
  8. Sprinkle with walnuts, gorgonzola crumbles, and chiffonade of mint.
  9. Mound apple matchsticks on top in the center, and garnish with mint leaves.