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Fusilli with gorgonzola and walnuts
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Ingredients
Directions
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Heat the cream to a low setting and let the gorgonzola melt in it.
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Roast the walnuts with the thyme fragrant and crunchy in a dry frying pan. Sprinkle with a little salt.
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Meanwhile, bring plenty of water with salt to the boil and cook the pasta al dente. Drain and drain well.
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Stir in the sauce and Parmesan cheese and season with freshly ground pepper and nutmeg.
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Nutrition
760Calories
Sodium0% DV0g
Fat72% DV47g
Protein54% DV27g
Carbs19% DV57g
Fiber0% DV0g
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