Ingredients:
300 g macaroni noodles
salt
100 g shallots
2 garlic cloves
100 g rocket ( arugula)
300 g gorgonzola
60 g walnut halves
1 tablespoon walnut oil
1/4 liter milk
fresh ground pepper
Directions:
Cook macaroni al dente
Peel and finely chop the shallots and garlic.
Wash and dry the rocket and tear up into slightly smaller pieces
Cut the Gorgonzola into small cubes/chunks. Roughly chop the walnut halves.
Fry the shallots in hot oil until clear.
Add garlic, Gorgonzola, and milk.
Allow to simmer until all the cheese has melted, whilst constantly stirring.
Stir in the walnuts and rocket/arugula and season with salt and pepper.
Drain the macaroni.
Mix into the sauce and garnish with viola blossoms.
Servings: 4
Time preparation: 25 min.
Time total: 50 min.