Tagarin with Gorgonzola and Walnuts

1. 1

   Bring 6 quarts water to boil and add 2 tablespoons salt.

2. 2

   In a 12 inch to 14 inch saute pan, heat cream and walnuts to boil and remove from heat.

3. 3

   Drop pasta into water and cook until tender, about 45 seconds.

4. 4

   Drain well and toss into pan with nuts.

5. 5

   Sprinkle with Gorgonzola cheese pieces, toss two or three times and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.