Bigoli with walnuts and gorgonzola

100g/2oz walnuts 
2 tbsp freshly grated Parmigiano Reggiano 1 clove of garlic, peeled and finely chopped 
Sea salt and freshly ground black pepper 
150ml/5fl oz double cream 
50g/2oz Gorgonzola (preferably dolce, the softer milder variety) 
300g/10oz Bigoli

 Crack the walnuts, remove the nuts from their shells and pound with a pestle and mortar until they are in small pieces. Sprinkle over the Parmesan and add the garlic. Season with plenty of black pepper and a small amount of salt. Pour in the cream and stir well to combine.
While the pasta is cooking, gently warm the sauce in a small saucepan. Add the Gorgonzola and stir continuously while the cheese melts. Now drain the pasta and dress with a generous knob of butter, spoon over the sauce and toss to combine. Taste and adjust the seasoning if necessary.