Cook the trofie in boiling salted water according to the package directions. While the trofie cooks, prepare the sauce; heat the cream in a saucepan over low heat and add the diced Gorgonzola Dolce Igor.

Cook over low heat for a few minutes. Add the finely chopped walnuts.

Drain the pasta al dente and toss it in the pan with Igor’s Gorgonzola Dolce and walnut sauce.
Arrange the trofie on plates, adding a few drops of pesto on top.

Serve immediately.

Ingredients for 4 people
400 g of trofie
150 g of fresh liquid cream
350 g of Gorgonzola Dolce Igor
1 jar of Pesto
150 g of walnuts
Salt to taste