Tagliatelle with Gorgonzola Walnut Sauce

Pasta dishes are always a good idea!

Put on the pasta. Rinse and dry the arugula leaves and chop finely. Crush the walnuts in a mortar and toast them in a small frying pan together with the sunflower seeds and butter.

Put on the water for the pasta. Break the gorgonzola into pieces and let it melt in the saucepan. Add the whipped cream and simmer briefly on low heat.

Depending on the desired consistency, thin with a little milk or thicken with cornstarch.

Add the nuts and sunflower seeds. Season to taste with salt and freshly ground pepper and add the juice of the lime if you like. Drain the cooked pasta and mix with olive oil and nutmeg (freshly grated). Serve the pasta with the sauce and garnish with the finely chopped rocket leaves.

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