Pasta with Gorgonzola Walnut Sauce

Ingredients

• 400 g whole wheat pasta (farfalle)
• Salt
• 2 cloves garlic
• 1 bundle arugula
• 80 g Walnuts
• 2 tbsp Rapeseed oil
• 100 ml Vegetable broth
• 1 tbsp White Wine Vinegar
• 350 ml whipping cream
• 175 g Gorgonzola (45% fat, block)
• black pepper

Instructions

1. 1.

   Cook the pasta in a pot of boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile peel and finely chop the garlic. Drain the Gorgonzola and cut it into small cubes. Wash, dry, and rinse the arugula.

3. 3.

   Toast the walnuts in a hot pan without oil over medium heat until fragrant. Remove, let cool, then roughly chop them.

4. 4.

   Heat the oil in a pan and sauté the garlic for 2 minutes until translucent. Deglaze with broth and add vinegar. Pour in cream and add the cheese. Stir over medium heat until the cheese melts, then simmer on low heat for 5 minutes, seasoning with salt and pepper.

5. 5.

   Drain the pasta, let it dry slightly, and toss with the sauce. Plate and garnish with arugula and walnuts before serving.