Cook the pasta in boiling salted water. Meanwhile, prepare the gorgonzola cream by cutting the cheese into cubes and melting it in a pan over low heat with the milk and cream.
Once the pasta is al dente, drain it and pour it into the pan with the gorgonzola.
Add the coarsely chopped walnut kernels and serve.
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Portions:
4
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difficulty:
Media
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Total:
30 minutes
Ingredients
- 320 gr farfalle-type pasta
- 150 gr walnut kernels
- 200 gr sweet Gorgonzola cheese from Novara
- 0,5 glass(es) milk
- 1 tablespoon(s) cream
- qb white pepper
