350gr Farfalle pasta
200 gr gorgonzola cheese
70 gr Parmigiano Reggiano cheese
2 Tbs Mascarpone cheese
200 gr Walnuts in shell (or 100 gr shelled walnuts)
Salt to taste
Pepper to taste
Crush the shelled walnuts in a mortar.
When cheese is melted add the grated Parmigiano Reggiano, mix well. Cut the fire, set the sauce aside. When water is boiling add salt. Add the pasta, cook till "al dente".
Pour the cheese sauce in a large pan. Drain the Pasta.
Add the pasta in the pan. Stir well and cook for few further seconds.
Add the crushed walnuts, mix well. Taste for salt and pepper. Your pasta is now ready.
Serve it warm with a sprinkle of crushed walnuts and pepper. Buon appetito!