Spaghetti with Hazelnut Pesto and Gorgonzola Cheese

Serve 1

Cook the spaghetti in a pot of boiling salted water until al dente. In a pan add the Organic Hazelnut Pesto with the Gorgonzola sauce  and a drop of milk. Dissolve everything until smooth cream is reached and bring to a simmer. Drain the spaghetti into the pan and toss with the sauce. Add the Parmigiano Reggiano. Serve and garnish with fried leek.