This is a wonderful mixture of creaminess, spiciness, and the crunch of nuts. And it’s easy to modify depending on what’s in the store cupboard: the basics are one blue cheese, one creamy cheese, one type of nuts. Serves 4
25g unsalted butter
1 garlic clove, peeled and crushed
175g gorgonzola, crumbled
175g mascarpone [below] A pinch of ground mace, or a little freshly-grated nutmeg [below] Sea salt and freshly-ground black pepper
100g pecan nuts
2 tbsp chives, snipped with scissors [below] Dry-toast the pecans in a frying pan on a low heat, until gently browned. Do not leave the pan, or they will burn. Chop roughly and set aside. Meanwhile, prepare your preferred pasta. Melt the butter in a saucepan and gently fry the garlic over a low heat for 2-3 minutes, until soft but not browned.
Stir in the gorgonzola, mascarpone, nutmeg and a little seasoning. We didn’t add salt, as the cheese was salty enough for me, but we did add pepper. Cook gently until the sauce is heated through but the cheese still has some texture.
Remove the pan from the heat, stir in the nuts and chives. Season to taste. Mix in the freshly-cooked pasta, and serve hot. 5 to remember
la macis – mace
la nuez moscada – nutmeg
la nuez pacana – pecan
los cebollinos – chives
las tijeras – scissors
‘The Easy Kitchen Pasta Sauces’ [pub. Ryland Peters & Small]