Gorgonzola and walnut pasta

Method4 steps · about 25 min

1. 1

   Step 1: Bring plenty of water to a boil, salt lightly and add the trofie. Cook until al dente according to the package. Meanwhile, warm the cream (150 g) over low heat and remove the rind from the Gorgonzola.

   Uses 320 g trofie pasta · 350 g Gorgonzola cheese · 150 g whipping cream · Fine salt to taste · water for boiling trofie

2. 2

   Step 2: Dice the trimmed Gorgonzola and add to the warm cream with black pepper (to taste) and thyme (to taste) leaves. Cook gently for 2–3 minutes until the cheese melts into the sauce.

   Uses Thyme to taste · Black pepper to taste · 150 g cream warmed over low heat · 350 g Gorgonzola with rind removed

3. 3

   Step 3: Chop the walnut kernels (100 g). Transfer the cooked al dente trofie directly from its water into the prepared cheese sauce with a slotted spoon and stir to coat.

   Uses 100 g walnut kernels · 320 g trofie cooked in salted water according to package · Gorgonzola melted into cream with pepper and thyme

4. 4

   Step 4: Stir in the prepared chopped walnuts and serve immediately.

   Uses cooked trofie transferred directly into prepared sauce · 100 g walnut kernels coarsely chopped