Gorgonzola

So I made a delish pasta last night and it was refreshingly different than pasta we normally eat. It called for gorgonzola dolce, which I am assuming is Gorgonzola cheese? *googles gorgonzola dolce* Damn! It is different, and I quote...

"Dolce Gorgonzola is a younger, therefore milder, version of aged Gorgonzola. Dolce, by nature of its shorter aging time, is wetter and more ivory colored than Gorgonzola Naturale, which is drier and whiter and tends to have bluer streaks."

Well anyway, I bought a triangle of gorgonzola and after I used it all in the pasta I let Dexter lick the container. Partially for his enjoyment and partially for mine. It was funny to watch him chase it around while trying to lick every last bit. His face stunk like stinky cheese. A little bit later he started itching his face LIKE CRAZY and his chin and eyes were all pink, so I guess my dog's face is allergic to gorgonzola. Good to know. I washed his face to end the torture and it seemed to work.

Here is the recipe, it was seriously one of the best pasta dishes I have ever made.

• 1/2 cup(s) sun-dried tomatoes packed in extra-virgin olive oil, drained <--didn't drain 'em
• 2 clove(s) garlic, thinly sliced crosswise <--garlic press bitchez, and MORE garlic!
• 1 pound(s) whole-wheat spaghetti <--1 box, I didn't weigh it
• 1 cup(s) walnut pieces, finely chopped <--the more walnuts the better, the tomatoes and cheese are strong flavors
• 6 ounce(s) Gorgonzola dolce, cut into small pieces, at room temperature <--gorgonzola dolce does exist!
• 1/3 cup(s) flat-leaf parsley, chopped
• 1/2 teaspoon(s) freshly-ground pepper, shredded <--how would one shred ground pepper? I'm interested

Directions

1. Bring a large pot of salted water to a boil.
2. Cut tomatoes into thin strips; combine with 3 Tbsp of marinating olive oil from the jar and garlic in a large nonstick skillet over low heat. Cover skillet and sweat (slowly cook) mixture 10 minutes, stirring once or twice, until garlic is tender without browning. Remove tomatoes and garlic with a slotted spoon to a pasta bowl, and cover.
3. Meanwhile, add spaghetti to boiling water and stir a few times; cook according to package directions. Drain spaghetti, reserving about 1/2 cup of the cooking water.
4. Add walnuts to oil remaining in skillet and cook, stirring constantly on medium-high heat, until nuts are fragrant and lightly toasted, about 3 minutes.
5. Add spaghetti to skillet and toss with walnut mixture over medium heat until pasta is hot and evenly coated with walnuts; transfer to pasta bowl. Add Gorgonzola, parsley, black pepper, and reserved cooking water(d'oh didn't reserve cooking water! it turned out great though); toss again until cheese starts to melt. Serve immediately.

http://www.delish.com/recipefinder/spaghetti-walnuts-gorgonzola-tomatoes-recipe?click=recipe_sr