Penne Rigate
Penne Rigate au gorgonzola
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400g Panzani Penne Rigate
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250ml cream
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150g Gorgonzola
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2 garlic cloves
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A handful of walnuts
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Olive oil
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Parsley
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Salt, pepper
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1. Cook the pasta.
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2. Sauté the minced garlic in the olive oil.
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3. Add the cream and gorgonzola, chopped into small pieces.
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4. Cook until the sauce takes on a creamy consistency.
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5. Add the walnuts and season with salt and pepper.
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6. Mix in with the pasta.
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7. Sprinkle with chopped parsley when serving.
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