Pappardelle pasta with mushrooms and walnuts

chef

Tommaso Ruggieri

Other Ingredients

q.s. Butter

q.s. Parmigiano Reggiano cheese

100 g. Gorgonzola cheese

500 g. Pappardelle Pasta

q.s. Parsley

q.s. Milk

Serve 6

In a pan put two tablespoons of the cheese sauce, a small piece of butter and a handful of grated parmigiano cheese. Warm it up, then add the poker mushroom and if necessary some broth. Meanwhile, cook the pappardelle in boiling salted water. Drain them al dente and toss in the sauce. In a pan warm up  the gorgonzola with two tablespoons of walnut sauce and a little milk to obtain a smooth sauce. Plate up the pappardelle with mushrooms, drizzle the gorgonzola sauce on top and sprinkle with chopped parsley.