2oz/50g Gorgonzola 3 Tbs. finely chopped fresh flat parsley 3 Tbs. ground almonds 3 cloves garlic, peeled and crushed 4 Tbs. olive oil salt and freshly ground black pepper 12oz/350g tagliatelle
Instructions
1) Mash Gorgonzola in a bowl. Add finely chopped parsley, almonds and garlic and blend smooth with the fork.. Gradually incorporate oil drop by drop until the mixture has the consistency of a thick sauce. Season with salt and freshly ground black pepper.
2) Cook pasta in boiling salted water until just tender and drain. Drizzle with a little olive oil to stop it sticking.
3) Toss zesto through tagliatelle and serve immediately on hot plates with grated Parmesan to taste. Garnish with a flat parsley sprig.
