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
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.