Pasta with Green Asparagus and Gorgonzola

Ingredients

• 800 g green asparagus
• 250 g baby spinach
• 3 spring onions
• 150 g Gorgonzola Piccante (45% fat in solids)
• Salt
• 350 g spelt tagliatelle
• 4 tbsp walnut kernels (15 g each)
• 1 tbsp butter (15 g)
• 250 g heavy cream (30% fat)
• black pepper

Instructions

1. 1.

   Wash, trim, peel the lower third of the asparagus and cut into about 5 cm pieces. Rinse the spinach, wash it and pat dry. Trim the spring onions, wash them, slice into rings and set aside a quarter of them. Crumble or cube the cheese.

2. 2.

   Bring plenty of salted water to a boil in a pot. Cook the noodles according to package instructions for 8–10 minutes until al dente, adding the asparagus during the last 5 minutes. Drain, reserving some cooking water, and let the pasta and asparagus drain.

3. 3.

   Meanwhile roast the walnuts in a dry pan over medium heat for 2–3 minutes, then remove them. Add butter to the pan. Sauté the spring onion rings over medium heat for 2 minutes. Add cream and Gorgonzola, season with salt and pepper, and simmer while stirring for 3 minutes until the cheese melts and the sauce thickens slightly.

4. 4.

   Stir in the tagliatelle, asparagus, spinach and two-thirds of the walnuts, letting it simmer for about 2 minutes; add a little reserved cooking water if needed. Season the pasta with green asparagus and Gorgonzola with salt and pepper, plate it, and sprinkle with the reserved spring onion rings and remaining walnuts.