Fancy some fast comfort food? This simple creamy Gorgonzola pasta is so tasty and warming from the very first  mouthful. Stirred through hot pasta the speedy sauce, made with just Gorgonzola and creme fraiche, makes a quick and satisfying meal but it’s also delicious spooned over jacket potatoes too.



150g tagliatelle

1tbsp pine nuts

100g Gorgonzola, chopped

100ml crème fraiche

2 handfuls rocket leaves

1 Bring a large pan of lightly salted water to the boil. Add the tagliatelle and cook for about 10 mins until just tender.

2 While the pasta is cooking, dry-fry the pine nuts in a small non-stick frying pan for a few mins until golden. Tip out of the pan, to stop them burning, and set aside.

3 Drain the tagliatelle and leave it in the colander. Add the Gorgonzola and crème fraiche to the pan and heat through for a couple of mins until hot and the cheese has melted. Tip the tagliatelle into the pan and stir through to coat. Season with salt and freshly ground pepper. Serve in bowls topped with rocket and pine nuts.