This is another dish which is popular throught Italy. As it contains Gorgonzola, I assume that it came from the north originally. A lot of versions include cream, but I think it’s rich enough without.
- Melt the butter in a non stick pan. Add the Gorgonzola, cut into small pieces
- Stir well until you obtain obtain a smooth creamy sauce
- Add the nuts and stir again
- Add to the cooked pasta, mix well, sprinkle with parsley and serve.