- 180g Garofalo Casarecce
- 150g Fresh liquid cream
- 180g Gorgonzola, cut into cubes
- 50g Walnuts, peeled and chopped
- Salt to taste
- Thyme to taste
Bring a large pan of salted water to the boil and cook the Garofalo Casarecce for 11 minutes, as stated on the pack. Meanwhile, heat the cream over very low heat. Add the gorgonzola and chopped walnuts into and stir together until the cheese has melted. Once the Casarecce is cooked, drain well and stir into the creamy sauce along with a pinch of black pepper and a few thyme leaves. Stir together well. Serve with black pepper and a sprinkle of walnuts.