Blue cheese pasta with sage and walnuts

Ingredients

• 200g tagliatelle
• 30g butter
• 100ml double cream
• 100g gorgonzola piccante
• 6 sage leaves
• 2 cloves garlic

Method

In a sauté pan, melt the butter with sage and garlic. Bubble for 30 seconds. Add the cheese and cream and stir to a glossy sauce.

'Toast' the walnuts in a pan.

Cook the pasta.

Add the sauce to the pasta and serve with the walnuts.