Walnut and Gorgonzola pasta

A quick and delicious pasta dish – good for post-foraging!

400 g fresh pasta, preferably home-made. If you haven’t got it yet, Phaidon’s fabulous recipe book, The Silver Spoon which is at least a thousand recipes under one cover, is a must-have! Unfortunately, mine is still languishing in England and there’s no way I’ll be able to bring it back in December seeing as how heavy it is. Still, I’ve got a good few recipes to heart. Basically, it’s 400 g of 00 Italian flour, 2 eggs and 2 egg yolks. Give it a lot of kneading and leave it to rest. When it’s rested, form into pasta shapes, farfalle or tagliatelle.

200 g crème fraiche

100 g walnuts (or to taste)

200 g gorgonzola, or other smooth blue cheese.

Put the pasta on to boil. Heat the creme fraiche and gorgonzola until the gorgonzola has melted. Add the walnuts and heat. Then mix in the fresh pasta. You could always add a few sultanas, but Steve is not a sultana fan so I left those out. Equally, bits of chopped apple would be lovely, if getting a bit Waldorf salad!

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