1/3 cup walnut, toasted
1/3 cup sage picked
1 clove garlic
¼ cup olive oil
3 tbsp olive oil
½ head cauliflower, chopped up into small florets and pieces
salt, black pepper
1 small brown onion, finely diced
2 clove garlic, finely chopped
200g Gorgonzola dolce
1/3 cup flat parsley, roughly chopped
Extra crushed walnuts to serve, optional
Using a mortar and pestle, pound the walnuts, sage, garlic with a pinch of salt, then add the olive oil to make a paste. Set aside.
Bring a pot of water to the boil and lightly season. Add the pasta and cook according to packet instructions, approx. 12 minutes.
Meanwhile, heat the olive oil in a large frying pan, add the cauliflower and a generous seasoning of salt & pepper. Sauté for 5 minutes, covered with a lid, stirring throughout the cooking to caramelise the cauliflower.
Add the diced onion, garlic and cook for 1 minute longer. Then add the blue cheese and walnut pesto to the pan and toss through so it begins to melt.
Drain the pasta, reserving 1 cup pasta water. Add the pasta and water to the pan along with the chopped parsley and season to taste. Toss through to get a loose but creamy sauce as the blue cheese and pasta water come together.