Pappardelle with gorgonzola
Egg pasta with delicious italian blue cheese
- 4 persons
Peel pears and cut into small pieces.
Add Ghiotti gorgonzola dolce in a frying pan with the milk, stir over low heat until the cheese has melted.
Add pears, chopped walnuts and salt. Cook over low heat few minutes.
In the meantime, cook Ghiotti pappardelle in boiling salted water until al dente and then drain.
Toss Ghiotti pappardelle in the pan, mix and add parsley to garnish. Season to taste.