Ingredients
- 225g tagliatelle pasta, uncooked
- 110g walnuts
- 50g butter
- 110g creamy Gorgonzola or Cashel Blue cheese
- 150ml cream
- 4 spring onions, trimmed
- Freshly-grated Parmesan, to serve
- salt and freshly-milled black pepper
Instructions
- Use a large saucepan for the pasta; you need at least 2,25 litres of water for this quantity of pasta, and add a tablespoon of salt to it, bring to the boil.
- Meanwhile, place the walnuts on a baking tray in the oven and put a timer on for 6 minutes to toast them lightly. 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. Once the pasta water is boiling, put the pasta in and cook, without a lid, for 5 to 8 minutes or according to the pack instructions. Now chop the nuts into small pieces, finely slice the spring onions, then add them to the sauce and season it with salt and freshly-milled black pepper. When the pasta is ready, drain it into 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.
