- 1 box paglia e fieno
- 1 1/2 tbsp JuJu Royal Extra Virgin Olive Oil
- 1 tsp sage, finely chopped
- 1 cup gorgonzola, diced
- 3 tbsp mascarpone cheese
- 5 tbsp milk
- 1/2 cup walnuts, chopped
- 2 tbsp parmesan cheese, grated
- ground pepper
Cook pasta in a large pot within salted water for 10 minutes, until semi-tender.
In a medium pan, add oil and sage over low heat.
Add gorgonzola and mascarpone. Stir until cheese starts to melt.
Add milk and keep stirring.
Add walnuts and parmesan cheese into cheese mixture and add black pepper to taste.
Continue to stir over low heat until creamy sauce.
Drain pasta, add sauce and toss well.
Serve immediately, top with additional black pepper and garnish with sage leaves if desired.