250 g farfalle or conchiglie pasta shapes
1 tbsp olive oil
50 g rocket, mixed salad or
baby spinach leaves
50 g toasted walnut pieces
85 g Gorgonzola chunks
for the dressing
85 g Gorgonzola
small clove of garlic
100 ml milk
4 tbsp mayonnaise
freshly ground black pepper
|
- cook the pasta according to the instructions on the packet. Drain and rinse under cold water, then toss with the olive oil.
- Put the leaves, the walnut pieces, the pears and the Gorgonzola chunks into a large serving dish and toss them.
- Put the cheese, the milk and the garlic with the mayonnaise into a food processor, season with black pepper and blend until smooth.
- Drizzle over the spinach and walnut salad just before serving.
| insider |
main courses
soups desserts | another |
|
