8 oz (225 g) creamy Gorgonzola or Cashel Blue
8 oz (225 g) walnuts
4 oz (110 g) butter
10 fl oz (300 ml) single cream
8 spring onions, trimmed
freshly grated parmesan, to serve
salt and freshly milled black pepper
Over a low heat, melt the butter in a medium-sized saucepan. Then add the cheese, followed by the cream and leave to simmer very gently to become a creamy sauce. Now chop the nuts into small pieces, finely slice the spring onions, then add them to the sauce and season it with freshly milled black pepper and a little salt.
When the pasta is ready, drain it in a colander, then quickly return it to the saucepan. Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls sprinkled with parmesan cheese.