Gorgonzola and Toasted Walnuts souce for pasta

 by Mika
from here >> http://www.deliaonline.com/recipes/galleries/pasta-for-every-occasion/tagliatelle-with-gorgonzola-and-toasted-walnuts.html

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.

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