Recipe Instructions:
Salt
1 pound pasta that the sauce will cling to; I use farfalle and orechiette
8 ounces Gorgonzola or other soft cheese, like Brie
1 tablespoon butter
1 handful coarsely chopped walnuts
1 handful parsley, only the soft leaves, chopped
6 chives, chopped
In a big pot, bring salted water to a boil. Once boiling, add the pasta. Float a stainless steel bowl in the water and melt the cheese in the stainless steel bowl while the water heats and the pasta cooks. [Editors' note: If your water overflows, turn down the heat.]
Meanwhile, in a small sauté pan, melt the butter and sauté the walnuts briefly with a pinch of salt, until they start to smell toasty.
Drain the pasta, reserving some of the pasta water. Thin the melted cheese a little with the pasta water. Three tablespoons is probably enough. It will be like a thin cream soup. Mix the pasta with the melted cheese, then add herbs and walnuts and lots of black pepper.
I like to serve grated Parmesan on the side and have a glass of wine. Enjoy!
