Ingredients Jump to Instructions ↓

  1. 150g (5oz) tagliatelle

  2. 1 tbsp pine nuts

  3. 100g (3 1/2oz) Gorgonzola

  4. 100ml (3 1/2fl oz) creme fraiche Salt and freshly ground black pepper

  5. 2 handfuls of rocket

Instructions Jump to Ingredients ↑

  1. Bring a pan of salted water to the boil and cook the tagliatelle for about 10 mins until al dente. Meanwhile, dry-fry the pine nuts in a non-stick pan for a few mins, stirring, until golden. Set aside. Drain the pasta and leave it in the colander. Add the Gorgonzola and crème fraîche to the pan. Heat gently, stirring, for a couple of mins until the cheese melts. Stir in the pasta and season. Serve in warm bowls, topped with the rocket and pine nuts.


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