First of all, bring the water needed for the pasta to the boil. Use a large saucepan; you need at least 4pt (2.25ltr) of water for this quantity of pasta, and add a tablespoon of salt to it.
Meanwhile, place the walnuts on a baking tray in the oven and put a timer on for 6 minutes to toast them lightly. Over a low heat, melt the butter in a medium-sized saucepan. Then add the cheese, followed by the cream and leave to simmer very gently to become a creamy sauce. Once the pasta water is up to a fierce boil, put the pasta in and cook, without a lid, for 5 to 8 minutes or according to the pack instructions. Now chop the nuts into small pieces, finely slice the spring onions, then add them to the sauce and season it with salt and freshly milled black pepper. When the pasta is ready, drain it into a colander, then quickly return it to the saucepan. Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls, sprinkled with Parmesan.
- 8oz (225g) tagliatelle
- 4oz (110g) walnuts
- 2oz (50g) butter
- 4oz (110g) creamy Gorgonzola or Cashel Blue
- 5fl oz (150ml) single cream
- 4 spring onions, trimmed
- freshly grated Parmesan, to serve
- salt and freshly milled black pepper
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