Ingredients: 400 grams of pasta (fusilli, penne, etc.) 200 grams of gorgonzola ½ cup (pecan) tea 2 cups (tea) of milk 200 grams of cream without the whey 2 crushed or chopped garlic cloves A pinch of nutmeg Thyme to taste Olive oil to taste Black pepper to taste Salt to taste Preparation: Grill the nuts in a frying pan, stirring constantly until they start to brown. Reserve. In a saucepan over low heat mix the milk and gorgonzola until the cheese starts to melt. Add thyme, black pepper, salt, garlic and nutmeg. Keep mixing until it starts to boil and start to thicken. Add the cream, mix and turn off. Reserve. Cook the pasta, drain and mix the pasta with the sauce over low heat for 2 minutes, just to incorporate. Now just serve, sprinkling the walnuts, a little freshly ground black pepper and a drizzle of olive oil over the dough.
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